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Roasted Carrots with Ricotta Hot Honey

A sweet and savory dish featuring roasted carrots topped with creamy ricotta and drizzled with hot honey, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Carrot Preparation
  • 1 lb baby or heirloom carrots You can use regular carrots, just chop them into similar-sized pieces.
  • 2 tbsp olive oil
  • 1 tbsp maple syrup Can be replaced with honey for a sweeter option.
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • to taste Salt & pepper
Ricotta Mixture
  • 1 cup ricotta Can be replaced with a nut-based cheese for a vegan option.
  • 2 tbsp heavy cream
  • 1 tsp lemon zest
For Serving
  • 2 tbsp hot honey
  • Fresh herbs for garnish Optional, for added flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss together the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper until well-coated. Spread them evenly on the prepared baking sheet.
Roasting
  1. Roast for 25–30 minutes, turning halfway through, until the carrots are tender and beautifully caramelized.
Preparation of Ricotta
  1. While the carrots roast, whip together the ricotta, heavy cream, and lemon zest in a food processor or with a hand mixer until smooth and airy. Set aside.
Serving
  1. To serve, spread whipped ricotta on a platter and arrange the roasted carrots on top.
  2. Drizzle with hot honey and garnish with fresh herbs if desired. Serve warm or at room temperature.

Notes

Store uneaten carrots in an airtight container in the fridge for up to 3 days. Roast the carrots in advance and whip the ricotta just before serving. For added texture, consider tossing in some nuts before serving.