Roasted Carrots with Whipped Ricotta and Hot Honey

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 Roasted Carrots with Whipped Ricotta and Hot Honey

A savory-sweet delight that brings together roasted carrots, creamy whipped ricotta, and a drizzle of spicy hot honey. The perfect balance of flavors in one dish! 🌶️🍯

💬 Description

This elegant side dish turns simple baby carrots into a restaurant-worthy masterpiece. The natural sweetness of roasted carrots pairs perfectly with airy whipped ricotta and a drizzle of hot honey for a creamy, spicy-sweet finish. Every bite has a contrast of textures and flavors — earthy, creamy, tangy, and warm.

Perfect for holiday tables, dinner parties, or anytime you want to elevate your veggies, this dish looks as good as it tastes.

🧂 Ingredients

  • 1 lb baby carrots, peeled
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • ½ cup ricotta cheese
  • 1 tablespoon honey
  • 1 teaspoon hot sauce (adjust to taste — try Sriracha, chili crisp, or your favorite)
  • Fresh parsley, for garnish (optional)

👩‍🍳 Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the carrots: Toss the peeled carrots with olive oil, salt, and pepper until evenly coated.
  3. Roast: Spread the carrots in a single layer and roast for 25–30 minutes, turning halfway, until tender and lightly caramelized.
  4. Make the whipped ricotta:
    • In a blender or food processor, combine ricotta cheese and half of the honey.
    • Blend until smooth, fluffy, and creamy (30–45 seconds). Add a pinch of salt for flavor balance.
  5. Prepare hot honey drizzle:
    • In a small bowl, mix remaining honey with hot sauce. Warm slightly (5–10 seconds in the microwave) to combine.
  6. Assemble:
    • Spread the whipped ricotta on a serving plate.
    • Arrange the roasted carrots on top.
    • Drizzle with the hot honey and sprinkle with fresh parsley.
  7. Serve warm or at room temperature.

📝 Notes

  • For a deeper flavor, roast the carrots with a pinch of smoked paprika or cumin.
  • Use rainbow carrots for a stunning color presentation.
  • If using thick carrots, cut them in half lengthwise so they cook evenly.
  • Whipped ricotta can be made a day ahead and refrigerated.

💡 Tips

  • Whip longer for fluffier ricotta: The more air you incorporate, the silkier it gets.
  • Spice level control: Start with a few drops of hot sauce and increase gradually.
  • Vegan option: Use almond ricotta and agave mixed with chili flakes.
  • Garnish ideas: Try crushed pistachios or a sprinkle of lemon zest for brightness.

🍽 Servings

Serves 4 as a side dish or 2 as a light appetizer.

📊 Nutritional Info (per serving, approx.)

  • Calories: 170
  • Protein: 5g
  • Fat: 9g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Sugar: 10g
  • Sodium: 140mg

(Based on standard ingredients and portion size.)

🌿 Health Benefits

  • Carrots: Packed with beta-carotene and antioxidants that promote eye health and immunity.
  • Ricotta: High in calcium and protein for strong bones and muscle maintenance.
  • Olive oil: Provides heart-healthy monounsaturated fats.
  • Honey: Natural energy booster and contains antioxidants.
  • Hot sauce (capsaicin): Can boost metabolism and enhance digestion.

❓ Q&A

Q1: Can I use regular carrots instead of baby carrots?
Yes! Just slice them into equal-sized sticks or halves for even roasting.

Q2: Can I make the whipped ricotta ahead of time?
Definitely — store it in the fridge for up to 2 days. Whisk before serving to restore creaminess.

Q3: What kind of hot sauce works best?
Any mild to medium-hot sauce. Sriracha gives sweetness, while chili oil adds richness.

Q4: How can I make this dish heartier?
Serve it over couscous, farro, or quinoa for a more filling meal.

Q5: What pairs well with this dish?
Perfect with grilled chicken, salmon, roasted lamb, or a fresh citrus salad.

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