Description
A savory-sweet delight, these Roasted Carrots with Whipped Ricotta and Hot Honey are the perfect side dish or appetizer. Sweet roasted carrots pair with creamy whipped ricotta and a spicy honey drizzle for a balanced, flavorful bite. Great for holiday spreads, dinner parties, or elevating weeknight meals.
Ingredients
1 lb baby carrots, peeled
2 tablespoons olive oil
Salt and pepper to taste
½ cup ricotta cheese
1 tablespoon honey
1 teaspoon hot sauce (adjust to taste)
Fresh parsley for garnish (optional)
Instructions
Preheat the oven to 400°F (200°C).
Toss the peeled baby carrots with olive oil, salt, and pepper.
Spread the carrots in a single layer on a baking sheet.
Roast the carrots for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
While the carrots roast, whip the ricotta cheese in a bowl until smooth and fluffy.
In a small bowl, mix honey and hot sauce, then warm slightly in the microwave or on the stovetop.
Remove carrots from the oven and transfer to a serving plate.
Spoon the whipped ricotta over the carrots and drizzle with the hot honey.
Garnish with fresh parsley if desired. Serve warm.
Notes
Adjust hot sauce level based on your spice preference. For a smoother ricotta texture, use a food processor or blender. You can also roast rainbow carrots for a more colorful presentation. This dish pairs beautifully with grilled meats or grain bowls.
Nutrition
- Serving Size: ¼ recipe
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg