Description

Sweet, earthy carrots are roasted until caramelized and served over a bed of creamy whipped ricotta, finished with a drizzle of spicy hot honey and fresh herbs. This elegant dish balances savory, sweet, and heat for a stunning side or appetizer.

Ingredients

1 pound carrots, peeled and sliced into 2-inch pieces (halved lengthwise if thick)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup whole milk ricotta
2 tablespoons heavy cream
1 tablespoon lemon juice
1/4 teaspoon salt (for ricotta)
1/4 cup honey
1 tablespoon apple cider vinegar
1 teaspoon red pepper flakes (or to taste)
2 tablespoons chopped fresh parsley or chives for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, toss carrot pieces with olive oil, salt, pepper, and smoked paprika until evenly coated. Spread on the prepared sheet in a single layer.
Roast for 25-30 minutes, flipping halfway, until carrots are tender and edges are browned and caramelized.
While carrots roast, make whipped ricotta: In a food processor or blender, combine ricotta, heavy cream, lemon juice, and 1/4 teaspoon salt. Blend until smooth and creamy. Spread the mixture onto a serving plate.
Make hot honey: In a small saucepan over low heat, warm honey with apple cider vinegar and red pepper flakes. Stir and keep warm until ready to serve (or let sit for flavors to meld).
Once carrots are done, arrange them over the whipped ricotta. Drizzle with hot honey and sprinkle with fresh herbs. Serve immediately.

Notes

You can customize the seasonings to taste. For extra heat, increase red pepper flakes or add a pinch of cayenne to the honey. If ricotta is too thick, add more cream a teaspoon at a time.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Side Dish
Cuisine: American