Description
This colorful side dish brilliantly combines creamy ricotta, spiced honey, and the natural sweetness of roasted carrots.
Ingredients
Scale
- 1 lb baby carrots or halved standard carrots
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 cup ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
- Pinch of salt
- Pinch of pepper
- ¼ cup honey
- ½ tsp red pepper flakes
- 1 tsp apple cider vinegar
- 2 tbsp chopped pistachios for garnish
- 1 tbsp minced parsley or chives for garnish
Instructions
- Start by preheating your oven to 400°F (200°C). While it warms up, toss the carrots in a mixing bowl with olive oil, garlic powder, smoked paprika, sea salt, and black pepper. Make sure every carrot is nicely coated with the mixture to ensure full flavor. Next, spread your carrots onto a large baking sheet, laying them out in a single layer. This allows them to roast properly—crowded carrots tend to steam rather than roast. Pop them into the oven and roast for 20–25 minutes, flipping them halfway through, until they are tender and have developed a beautiful caramelized color.
- While the carrots are roasting, you can prepare the whipped ricotta. In a food processor or a mixing bowl, combine the ricotta cheese, heavy cream, lemon zest, a pinch of salt, and a pinch of pepper. Blend or whisk together until you achieve a smooth, creamy texture. The lemon zest adds a refreshing brightness to the ricotta that balances the sweetness of the carrots and honey. Once done, transfer the whipped ricotta into the fridge to chill and set up as you wait for the carrots.
- For the hot honey, start by warming the honey in a small saucepan over low heat for about two minutes until it becomes runny but not boiling. Stir in the red pepper flakes, allowing them to infuse for an additional minute while keeping the heat low. This step helps to extract the flavors from the flakes without burning them. Finally, add in the apple cider vinegar, mixing well. Turn off the heat and let the infused honey cool slightly—it will thicken more as it cools.
- Once the carrots are roasted to perfection, it’s time to assemble your dish. Take a beautiful serving platter and spread the whipped ricotta in an even layer across the base. Then, artfully arrange the roasted carrots on top of the ricotta, letting some of them overlap for a rustic appearance. The white ricotta creates a stunning contrast against the vibrant orange of the carrots, making the dish visually appealing.
- To finish, drizzle the hot honey generously over the roasted carrots, allowing it to seep into the ricotta and flavor every bite. Finally, sprinkle the chopped pistachios and minced parsley or chives on top for a delightful crunch and a pop of color. Your dish is now ready to be served, either warm from the oven or at room temperature.
Notes
This dish can be prepared in advance; just reheat the carrots in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 6 g