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Roasted Carrots with Whipped Ricotta and Hot Honey: A Simple, Elegant Side Dish That Steals the Show

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Sweet, savory, creamy, and just a little spicy—these Roasted Carrots with Whipped Ricotta and Hot Honey are next-level delicious! 🥕🍯 Caramelized carrots meet fluffy whipped ricotta and a drizzle of warm, spicy honey for a side dish that’s as stunning as it is simple. 🌶️🧀 Perfect for dinner parties or weeknight meals, this dish brings elegance without the fuss. One bite and you’ll agree—it totally steals the spotlight! ✨🍽️

Ingredients

Scale

For the roasted carrots:

  • 2 pounds of medium carrots (peeled, ends trimmed)

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon garlic powder (optional for extra flavor)

For the whipped ricotta:

  • 1 cup whole milk ricotta cheese

  • 1 tablespoon olive oil

  • 1 teaspoon lemon zest

  • Salt and pepper to taste

For the hot honey:

  • ¼ cup honey

  • ½ to 1 teaspoon red pepper flakes (adjust to taste)

  • ½ teaspoon apple cider vinegar (optional, adds tang)

Optional toppings:

  • Toasted chopped walnuts or pistachios

  • Fresh herbs like parsley or thyme

Preparation Notes:

  • Use carrots of similar size or cut them evenly so they roast uniformly.

  • Whole milk ricotta yields the best creamy texture when whipped.

  • Adjust chili flakes based on your preferred heat level.

  • Preheat oven to 425°F (220°C) before roasting.

Instructions

1. Roast the Carrots

  • Preheat your oven to 425°F (220°C).

  • Line a baking sheet with parchment paper or foil.

  • Toss carrots with olive oil, salt, pepper, and garlic powder in a bowl.

  • Spread them in a single layer on the baking sheet.

  • Roast for 25–30 minutes, flipping once, until tender and slightly charred.

2. Make the Whipped Ricotta

  • Add ricotta, olive oil, and lemon zest to a food processor or bowl.

  • Blend until light and smooth (1–2 minutes); season with salt and pepper.

  • If ricotta is thick, add a teaspoon of milk for a looser consistency.

  • Set aside or refrigerate if making ahead.

3. Prepare the Hot Honey

  • In a small saucepan over low heat, combine honey and chili flakes.

  • Warm for 2–3 minutes, stirring gently; do not boil.

  • Add vinegar at the end if using, then remove from heat.

  • Let it cool slightly before using.

4. Assemble the Dish

  • Spread whipped ricotta on the base of a serving platter.

  • Layer roasted carrots on top.

  • Drizzle with hot honey.

  • Add chopped nuts and herbs if using.

  • Serve warm or at room temperature.

Notes

1. Roasting Carrots:

  • Don’t overcrowd the baking sheet—give the carrots space to roast properly.

  • Slight charring is a good sign—it brings out natural sweetness.

  • Use a fork to test doneness; the carrots should be tender but not mushy.

2. Whipping Ricotta:

  • Full-fat ricotta creates a creamier texture than low-fat.

  • Strain watery ricotta using a cheesecloth for 10–15 minutes before whipping.

  • Lemon zest brightens the flavor—don’t skip it.

3. Making Hot Honey:

  • Start with a small amount of chili flakes and taste before adding more.

  • Vinegar adds a subtle tang and balances the sweetness, but it’s optional.

  • Store leftovers in a jar and gently reheat when needed.

4. Plating Tips:

  • For a beautiful presentation, use a wide shallow bowl or platter.

  • Drizzle the honey just before serving to keep the texture fresh.

  • Don’t mix all the ingredients together—layering gives the best visual and textural effect.

5. Prep Ahead:

 

  • Ricotta can be whipped and stored for up to 2 days.

  • Hot honey keeps well for a week in a sealed container.

  • Roasted carrots can be reheated in the oven at 350°F for 5–8 minutes.

Find it online: https://inarecipes.com/roasted-carrots-with-whipped-ricotta-and-hot-honey-a-simple-elegant-side-dish-that-steals-the-show/