Roasted Carrots with Whipped Ricotta and Hot Honey
Tender roasted baby carrots served over a creamy whipped ricotta, drizzled with sweet and spicy hot honey, and garnished with fresh parsley. A simple yet elegant side dish perfect for any occasion.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 lb baby carrots, peeled
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup ricotta cheese
- 1 tablespoon honey
- 1 teaspoon hot sauce (adjust to taste)
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the peeled baby carrots with olive oil, salt, and pepper until evenly coated.
- Spread carrots in a single layer on the baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized, turning halfway through.
- While carrots roast, place ricotta cheese in a small bowl and whip using a hand mixer or whisk until light and fluffy.
- In another small bowl, combine honey and hot sauce to create hot honey. Adjust the spice level to your liking.
- Spread the whipped ricotta onto a serving platter or individual plates.
- Arrange the roasted carrots on top of the ricotta.
- Drizzle with the hot honey and garnish with fresh parsley if desired.
- Serve immediately while warm.
Notes
- For extra flavor, add a pinch of smoked paprika or cumin to the carrots before roasting.
- You can make the hot honey ahead of time and store it in the fridge for up to a week.
- Use rainbow carrots for a colorful presentation.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 155
- Sugar: 9g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg