There’s something truly magical about the combination of meltingly tender carrots, impossibly creamy whipped ricotta, and a drizzle of sweet, spicy hot honey all on one platter! Roasted Carrots with Whipped Ricotta and Hot Honey is a standout side dish that feels worthy of a special occasion, yet is easy enough to make any night of the week. Each bite is an adventure—earthy carrots with caramelized edges, cool and luscious ricotta, and just enough kick from that vibrant infused honey. Prepare for a dish that absolutely demands second helpings!
Ingredients You’ll Need
Simple, vibrant ingredients are the secret to Roasted Carrots with Whipped Ricotta and Hot Honey. Every ingredient in this recipe is chosen with purpose, delivering color, flavor, creamy contrast, and a touch of heat to tie it all together. Gather these items for a side dish that always impresses:
- Carrots (2 pounds): Choose firm, brightly colored carrots—they roast up to perfection and deliver just the right touch of sweetness.
- Olive Oil (3 tablespoons): This helps the carrots brown and adds a fruity base note to the vegetables.
- Salt (1 teaspoon): Essential for bringing out the natural flavors in both the carrots and the whipped ricotta.
- Black Pepper (1/2 teaspoon): Adds subtle warmth and depth to both the roast and the final flavor profile.
- Whole Milk Ricotta Cheese (1 cup): Creamy, fresh ricotta takes on extra body and fluffiness when whipped.
- Heavy Cream (2 tablespoons): Just a splash transforms ricotta from spreadable to utterly cloud-like.
- Lemon Zest (1 tablespoon): Brightens up the whole dish with fragrant citrus oils.
- Lemon Juice (1 tablespoon): A balancing act of acidity that makes the flavors pop.
- Honey (2 tablespoons): This is the base for the hot honey—choose your favorite floral variety.
- Red Pepper Flakes (1/2 teaspoon): Just enough to give the honey a gentle, tingling heat.
- Fresh Parsley (2 tablespoons, chopped): Adds a fresh, herbal touch to the finished platter and a lovely pop of green.
How to Make Roasted Carrots with Whipped Ricotta and Hot Honey
Step 1: Roast the Carrots
Preheat your oven to 425°F (220°C). Arrange the peeled and trimmed carrots on a spacious baking sheet. Drizzle them all over with olive oil, scatter on the salt and pepper, and toss to coat thoroughly—your hands are the best tool for this! Spread the carrots out in a single layer so they roast and caramelize, rather than steam. Slide them into the oven and let them roast for 25 to 30 minutes, turning once halfway, until they’re deeply golden at the edges and fork-tender.
Step 2: Whip the Ricotta
While the carrots are working their magic in the oven, add the whole milk ricotta, heavy cream, lemon zest, and lemon juice to the bowl of a food processor. Blend for 1 to 2 minutes, scraping down the bowl as needed, until you achieve a silky-smooth, fluffy cloud of ricotta. It should be almost mousse-like—don’t skip this step, as it transforms ordinary ricotta into something luxurious!
Step 3: Make the Hot Honey
In a small saucepan over low heat, combine the honey and red pepper flakes. Warm gently, stirring occasionally, for 1 to 2 minutes to infuse the honey with a gentle heat and that irresistible chili aroma. As soon as it’s fragrant, remove from heat—don’t let it simmer, just infuse.
Step 4: Assemble the Platter
To bring your Roasted Carrots with Whipped Ricotta and Hot Honey together, spread the whipped ricotta in a thick, swooshy layer onto a serving platter. Arrange the warm, caramelized carrots over top, nestling them into the ricotta, then drizzle everything with the hot honey. Finish with a generous sprinkle of chopped parsley for color and freshness.
How to Serve Roasted Carrots with Whipped Ricotta and Hot Honey
Garnishes
To give your platter that extra touch of elegance, shower the top with extra lemon zest, more chopped fresh parsley, or even toasted nuts like walnuts or pistachios for crunch and contrast. A few flakes of sea salt sprinkled just before serving also amplify the flavors in every bite.
Side Dishes
Roasted Carrots with Whipped Ricotta and Hot Honey pairs beautifully with simple mains like roast chicken, baked fish, or a hearty grain salad. It also shines next to spring lamb or as part of a larger vegetarian spread with grains, pulses, and salads.
Creative Ways to Present
Try serving individual portions on small plates, swirling the ricotta and topping with carrots and a small spoonful of hot honey for tapas-style entertaining. Or, present it as a stunning centerpiece at a family meal, letting guests scoop up the creamy, spicy, sweet goodness themselves—this dish loves to be admired!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Carrots with Whipped Ricotta and Hot Honey can be kept airtight in the refrigerator for up to 3 days. Store the carrots and ricotta separately if you can; this keeps the ricotta extra fluffy and the carrots from getting too soft.
Freezing
While the carrots themselves freeze fairly well for up to a month, the whipped ricotta is best enjoyed fresh or within a day or two—that creamy texture just doesn’t hold up after freezing, so plan ahead and whip up a fresh batch as needed.
Reheating
Warm the carrots gently in a 325°F oven, covered, until heated through. The whipped ricotta can come to room temperature on the counter, while the hot honey can easily be rewarmed in the microwave or stovetop for a few seconds until nice and runny.
FAQs
Can I use baby carrots or rainbow carrots?
Absolutely! Baby carrots are a great way to save a little prep time, and rainbow carrots add extra color to your platter. Just adjust roasting time—thinner carrots will cook a bit faster, so keep an eye on them.
Is there a vegan option for whipped ricotta?
You can try whipped vegan ricotta made from soaked cashews or tofu with a splash of plant milk and lemon. It won’t be quite as rich, but you’ll still get a creamy effect that works beautifully with the hot honey and roasted carrots.
How spicy is the hot honey?
The heat level is gentle, meant to complement the sweet and creamy aspects of the dish. Adjust the amount of red pepper flakes up or down to fit your spice preferences, or leave them out for a milder honey drizzle.
Can I make Roasted Carrots with Whipped Ricotta and Hot Honey ahead of time?
Yes, you can prep the whipped ricotta and even roast the carrots a few hours in advance. Store them separately, and assemble just before serving to keep everything fresh and vibrant.
What can I use if I don’t have a food processor for the ricotta?
If you don’t have a food processor, you can whip the ricotta by hand with a whisk or use a hand mixer—it takes a bit more effort, but you’ll still get a lovely creamy texture!
Final Thoughts
Roasted Carrots with Whipped Ricotta and Hot Honey is one of those dishes that turns everyday ingredients into a major crowd-pleaser. If you’re looking to add color, creaminess, and a dash of excitement to your table, give this recipe a try—you’re going to love how easily it comes together and how much everyone raves about it!
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Roasted Carrots with Whipped Ricotta and Hot Honey Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Roasted Carrots with Whipped Ricotta and Hot Honey are a flavorful and vibrant side dish that combines sweet roasted carrots with creamy whipped ricotta and a drizzle of spicy honey. Perfect for any meal, these carrots are sure to impress with their delicious blend of flavors and textures.
Ingredients
Roasted Carrots:
- 2 pounds carrots, peeled and trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Whipped Ricotta:
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Hot Honey:
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the carrots: Place the carrots on a large baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25 to 30 minutes until tender and caramelized.
- Prepare whipped ricotta: In a food processor, blend ricotta, heavy cream, lemon zest, and lemon juice until smooth and fluffy.
- Make hot honey: Warm honey with red pepper flakes in a saucepan over low heat for 1 to 2 minutes.
- Assemble: Spread whipped ricotta on a platter, arrange roasted carrots on top, drizzle with hot honey, and garnish with parsley.
Notes
- You can make the whipped ricotta up to a day in advance and refrigerate until ready to use.
- For extra crunch, consider adding toasted walnuts or pistachios before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 10 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
