Ingredients
Carrots
- 1 pound (450 grams) fresh carrots (baby carrots or regular, peeled and trimmed as needed)
For Roasting
- 2 tablespoons (30 ml) extra virgin olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
Whipped Ricotta
- 1 cup (250 grams) whole milk ricotta cheese
- 1 tablespoon olive oil
- Pinch of salt
- Splash of milk (optional, for lighter texture)
Spicy Honey Drizzle
- 3 tablespoons (45 ml) raw honey
- 1 teaspoon (5 grams) chili flakes (adjust to taste)
Garnish
- 2 tablespoons (30 grams) fresh herbs (thyme or parsley), chopped
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for beautifully caramelized carrots. Line a baking sheet with parchment paper to prevent sticking.
- Prepare the Carrots: Wash and trim 1 pound (450 grams) of carrots. If using larger varieties, halve or quarter them lengthwise so they roast evenly. Place the prepared carrots in a large bowl, drizzle with 2 tablespoons olive oil, and toss to coat well.
- Season the Carrots: Sprinkle the oiled carrots liberally with salt and black pepper. Toss again, then lay the carrots out in a single, uncrowded layer on the prepared baking sheet to ensure proper caramelization.
- Roast: Roast the carrots in the preheated oven for 25-30 minutes. Flip them halfway through for even browning. Carrots are done when fork-tender and slightly charred at the edges.
- Whip the Ricotta: While the carrots roast, combine ricotta, 1 tablespoon olive oil, and a pinch of salt in a bowl. Whip vigorously or use a hand mixer until light and fluffy. For extra creaminess, add a splash of milk to desired consistency.
- Make Spicy Honey: In a small saucepan, gently warm 3 tablespoons honey with 1 teaspoon chili flakes over low heat for about 5 minutes, stirring occasionally. Do not boil. The honey should become fragrant and spicy.
- Assemble the Dish: Spread whipped ricotta over a serving platter. Arrange the hot roasted carrots on top. Drizzle generously with the warm spicy honey, then finish with a sprinkling of chopped fresh herbs. Serve immediately.
Notes
- Season carrots generously; taste and adjust before serving to ensure flavor balance.
- Do not overcrowd the baking sheet—roast in batches if needed to keep carrots caramelizing, not steaming.
- Quality ingredients matter; use fresh, vibrant carrots and creamy, whole milk ricotta for best results.
- Try rainbow carrots for stunning presentation.
- Uniformly cut carrots ensure even roasting.
- Add extra spices like smoked paprika or cumin for more depth, or toasted nuts for crunch.
- Ricotta can be replaced with vegan or non-dairy alternatives if needed.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side-dishes
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 15g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 23mg
