Description
A vibrant and elegant side dish featuring tender roasted carrots atop creamy whipped ricotta, drizzled with spicy-sweet hot honey and finished with fresh herbs.
Ingredients
- 1 lb rainbow carrots, trimmed and scrubbed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup whole milk ricotta
- 1 tbsp lemon juice
- 1/4 cup honey
- 1/2 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- 1 tbsp toasted pine nuts (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- While carrots roast, combine ricotta and lemon juice in a food processor or bowl. Whip until smooth and creamy, about 1-2 minutes. Set aside.
- In a small saucepan, warm honey and red pepper flakes over low heat for 3-4 minutes until fragrant. Remove from heat and let cool slightly.
- Spread whipped ricotta on a serving platter. Arrange roasted carrots on top. Drizzle with hot honey, sprinkle with parsley and pine nuts, if using. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American