Roasted Carrots with Whipped Ricotta and Hot Honey

📜 Description:

This vibrant dish pairs naturally sweet roasted carrots with creamy whipped ricotta and a drizzle of spicy hot honey. It’s a perfect balance of textures and flavors — creamy, spicy, sweet, and savory — making it an elegant side dish or appetizer for any meal.

🍽️ Ingredients for Roasted Carrots with Whipped Ricotta and Hot Honey

For the Carrots:

• 1 lb (450g) carrots, peeled and halved lengthwise

• 1½ tbsp olive oil

• ½ tsp sea salt

• ¼ tsp black pepper

• ½ tsp ground cumin (optional for warmth)

For the Whipped Ricotta:

• 1 cup whole milk ricotta cheese

• 1 tbsp olive oil

• ½ tsp lemon zest

• 1 tbsp lemon juice

• Salt & pepper to taste

For the Hot Honey:

• ¼ cup honey

• ½–1 tsp red pepper flakes (adjust to heat preference)

• ½ tsp apple cider vinegar (optional, for tang)

To Garnish:

• Fresh thyme or parsley

• Crushed pistachios or walnuts (optional)

• Flaky sea salt

🔥 Instructions:

1. Roast the Carrots:

   • Preheat oven to 425°F (220°C).

   • Toss carrots with olive oil, salt, pepper, and cumin.

   • Spread on a baking sheet in a single layer.

   • Roast for 25–30 minutes, flipping halfway, until tender and caramelized.

2. Make the Whipped Ricotta:

   • In a food processor or using a hand blender, blend ricotta with olive oil, lemon zest, lemon juice, salt, and pepper until smooth and fluffy (about 1–2 minutes).

3. Prepare Hot Honey:

   • In a small saucepan, warm honey with red pepper flakes over low heat for 2–3 minutes. Add vinegar if using.

   • Let sit off heat to infuse.

4. Assemble the Dish:

   • Spread whipped ricotta on a serving plate.

   • Arrange roasted carrots on top.

   • Drizzle with warm hot honey.

   • Sprinkle with herbs, nuts, and flaky salt.

🍴 Servings:

Serves 4 as a side or appetizer.

🧠 Notes:

• Ricotta texture: Use whole milk ricotta for richness. Drain excess liquid if it’s too watery before whipping.

• Carrots: Baby carrots can be used, just adjust roasting time.

• Make ahead: Whipped ricotta and hot honey can be made in advance and refrigerated.

💡 Tips:

• Add a pinch of smoked paprika for a smoky twist.

• Use rainbow carrots for a colorful presentation.

• If you don’t have a food processor, whisk ricotta vigorously by hand for a rustic texture.

• 🧾 Nutritional Info (Per Serving):

Approximate values

• Calories: 220

• Protein: 6g

• Carbs: 22g

• Fat: 13g

• Fiber: 4g

• Sugar: 13g

• Sodium: 200mg

🌟 Benefits:

• Carrots are high in beta-carotene, fiber, and antioxidants.

• Ricotta provides calcium and protein.

• Honey offers natural sweetness and the chili flakes can aid metabolism.

• Visually stunning and nutrient-dense — a crowd-pleaser at dinner parties!

❓ Q&A:

Q: Can I make this vegan?
A: Yes! Use plant-based ricotta (almond or cashew-based) and substitute agave syrup for honey.

Q: Can this be served cold?
A: Yes, it’s delicious both warm and chilled, though the carrots have the best flavor at room temperature.

Q: What main dishes pair well with this?
A: Grilled chicken, lamb, or herbed quinoa dishes. Also great with crusty bread as a light lunch.

Q: How can I store leftovers?
A: Store each component separately in the fridge. Assemble just before serving to keep textures fresh.