Description
Earthy roasted carrots meet creamy whipped ricotta and a drizzle of spicy-sweet hot honey in this elegant, flavor-packed dish that’s perfect as a side, starter, or light main.
Ingredients
- Carrots: 1 lb, peeled and halved lengthwise – sweet, earthy base
- Olive Oil: 2 tablespoons – helps with roasting and adds richness
- Salt: ½ teaspoon – draws out moisture and enhances flavor
- Black Pepper: ¼ teaspoon – adds subtle heat
- Ricotta Cheese: 1 cup – creamy, mild canvas for the carrots
- Lemon Zest: 1 teaspoon – adds brightness to the ricotta
- Hot Honey: 2 tablespoons – spicy-sweet finishing touch
- Fresh Thyme Leaves: 1 teaspoon (optional) – herbaceous flair
- Flaky Salt: for garnish – texture and flavor contrast
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
- Combine Ingredients: Toss carrots with olive oil, salt, and pepper in a mixing bowl.
- Prepare Your Cooking Vessel: Spread carrots on the sheet pan in a single layer, cut side down.
- Assemble the Dish: Roast for 20–25 minutes, flipping halfway, until golden and tender.
- Cook to Perfection: While carrots roast, blend ricotta with lemon zest and a pinch of salt in a food processor until smooth.
- Finishing Touches: On a platter, spread whipped ricotta as a base. Top with warm carrots. Drizzle hot honey and sprinkle thyme and flaky salt.
- Serve and Enjoy: Serve immediately or at room temp. Pair with crusty bread or as part of a larger spread.
Notes
- Use rainbow carrots for a colorful presentation.
- Warm the honey before drizzling for a smoother finish.
- Serve with crostini or pita for scooping.
- Add herbs like dill or mint for a fresh twist.