I love this dish because it feels elegant and comforting at the same time. The sweet, caramelized roasted carrots pair beautifully with creamy whipped ricotta, and the hot honey adds just the right touch of heat. It’s one of those recipes I enjoy making when I want a simple vegetable to feel truly special.
Why You’ll Love This Recipe
I like this recipe because it turns basic ingredients into something that feels restaurant-worthy with very little effort. I enjoy the contrast of textures between the tender carrots and the smooth ricotta, and the sweet-spicy drizzle always makes the flavors pop. It works perfectly as a side dish or even a light appetizer.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Carrots
Olive oil
Salt
Black pepper
Ricotta cheese
Lemon zest
Lemon juice
Hot honey
Fresh herbs such as thyme or parsley (optional)
Directions
I start by preheating the oven and lining a baking sheet with parchment paper.
I peel and trim the carrots, then toss them with olive oil, salt, and black pepper. I spread them out evenly on the baking sheet and roast them until tender and caramelized, flipping halfway through so they brown evenly.
While the carrots roast, I prepare the whipped ricotta. I place the ricotta in a food processor or bowl and whip it until smooth and creamy. I mix in a little lemon zest and lemon juice to brighten the flavor.
Once the carrots are done, I spread the whipped ricotta onto a serving plate. I arrange the warm roasted carrots on top and drizzle everything generously with hot honey. I finish with fresh herbs if I’m using them.
Servings And Timing
This recipe makes about 4 servings.
Preparation takes around 10 minutes, roasting time is about 30 minutes, and total time comes to roughly 40 minutes.
Variations
I sometimes add a sprinkle of crushed nuts like pistachios or walnuts for extra crunch. When I want more spice, I add extra hot honey or a pinch of chili flakes. I also like swapping ricotta for whipped feta when I want a saltier base.
Storage/Reheating
I store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days. I reheat them in the oven or on the stovetop to bring back their texture. I keep the ricotta separate and assemble everything just before serving when possible.
FAQs
Can I make this dish ahead of time?
I roast the carrots ahead and whip the ricotta in advance, then assemble just before serving.
What if I don’t have hot honey?
I mix regular honey with a pinch of chili flakes or chili oil to make my own.
Can I use baby carrots?
I can use them, but I prefer whole carrots for better caramelization and presentation.
Is this dish served hot or cold?
I like serving it warm or at room temperature for the best flavor.
What pairs well with roasted carrots and ricotta?
I enjoy serving this with grilled meats, roasted chicken, or as part of a vegetarian spread.
Conclusion
I enjoy making Roasted Carrots With Whipped Ricotta & Hot Honey because it’s simple, beautiful, and full of balanced flavor. It’s a dish that proves vegetables can be just as exciting as any main course, and it’s one I love coming back to whenever I want something easy yet impressive
Print
Roasted Carrots With Whipped Ricotta & Hot Honey
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
A vibrant and elegant dish featuring tender, caramelized roasted carrots served over lemony whipped ricotta and finished with a drizzle of hot honey. It’s simple, flavorful, and perfect as a side or light appetizer.
Ingredients
- 1 lb carrots, peeled and trimmed
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons hot honey (plus more to taste)
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss peeled carrots with olive oil, salt, and pepper. Spread on the baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway through, until carrots are tender and caramelized.
- While carrots roast, place ricotta in a food processor or bowl and whip until smooth and creamy.
- Mix lemon zest and lemon juice into the whipped ricotta. Adjust seasoning if needed.
- Spread whipped ricotta onto a serving plate. Top with warm roasted carrots.
- Drizzle generously with hot honey and garnish with fresh herbs, if using. Serve warm or at room temperature.
Notes
- Make your own hot honey by combining honey with a pinch of chili flakes or a dash of chili oil.
- Add chopped pistachios or walnuts for extra texture and flavor.
- Swap ricotta for whipped feta for a saltier, tangier variation.
- Roast carrots and whip ricotta in advance, then assemble just before serving.
- Use rainbow carrots for a colorful presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
