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–+ servings

Roasted Carrots with Whipped Ricotta and Hot Honey

A delightful side dish combining the natural sweetness of roasted carrots with creamy whipped ricotta and a drizzle of hot honey.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Carrots
  • 2 pounds baby carrots trimmed and peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1 tablespoon honey
  • 1 tablespoon lemon juice fresh
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 1 tablespoon fresh parsley, chopped for garnish

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • hand mixer or whisk

Method
 

  1. Wash the baby carrots thoroughly, trim the tops and tails, and place them in a large bowl.
  2. In a medium bowl, combine ricotta cheese, honey, lemon juice, and red pepper flakes. Blend until smooth and creamy.
  3. Pour olive oil over the carrots, sprinkle with salt and black pepper, and toss until evenly coated.
  4. Preheat the oven to 425°F. Line a baking sheet with parchment paper and spread the seasoned carrots in a single layer. Roast for 25-30 minutes, turning halfway through.
  5. Once tender and golden, let the carrots cool for a few minutes. Spread the whipped ricotta on a serving platter, arrange the roasted carrots on top, and drizzle with hot honey.

Nutrition

Calories: 180kcalProtein: 6gSodium: 300mg

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