Description
Roasted Carrots with Whipped Ricotta & Hot Honey is a vibrant and flavor-packed dish that showcases the natural sweetness of seasonal carrots, complemented by creamy whipped ricotta and a sweet-and-spicy drizzle of hot honey.
Ingredients
Scale
- 1 pound rainbow carrots, peeled
- 2 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 2 tablespoon honey
- 3/4 teaspoon Calabrian chile paste
Instructions
- Preheat your oven to 400°F.
- Wash and peel the carrots. If using large carrots, slice them in half lengthwise. Place the carrots on a large baking sheet.
- Drizzle the carrots with olive oil and sprinkle with salt, pepper, and thyme. Toss to coat the carrots evenly. Spread them in a single layer on the baking sheet.
- Roast the carrots for 25-30 minutes, turning them halfway through, until they are tender and caramelized around the edges.
- While the carrots are roasting, add the ricotta, lemon juice, lemon zest, and salt to a food processor. Pulse to combine. With the motor running, stream in the olive oil and process until the mixture is smooth and fluffy, about 1-2 minutes.
- In a small bowl, mix the honey with the Calabrian chile paste until well combined.
- Spread the whipped ricotta on a serving platter. Arrange the roasted carrots on top. Drizzle the hot honey over the carrots and garnish with crushed pistachios and fresh thyme leaves, if desired.
- Serve the Roasted Carrots with Whipped Ricotta & Hot Honey warm or at room temperature.
Notes
Optional garnish includes crushed pistachios and fresh thyme leaves.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg