Roasted Carrots with Whipped Ricotta and Hot Honey: A Delightful Twist on a Classic
Caramelized roasted carrots served on a bed of creamy whipped ricotta, drizzled with spicy honey – an elegant yet simple side dish that balances sweet, spicy, and creamy flavors.
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- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
1 lb rainbow carrots, halved lengthwise,
2 tbsp olive oil,
½ tsp salt,
¼ tsp black pepper,
1 cup whole milk ricotta,
2 tbsp heavy cream,
1 tsp lemon zest,
1 tbsp lemon juice,
2 tbsp honey,
½ tsp red pepper flakes,
¼ cup chopped pistachios,
2 tbsp fresh dill
Instructions
Preheat oven to 425°F (220°C). Toss carrots with olive oil, salt, and pepper.,Roast carrots 20-25 minutes until tender and caramelized, flipping once.,While carrots roast, blend ricotta, cream, lemon zest and juice until smooth.,Combine honey and red pepper flakes in small saucepan; warm over low heat 2 minutes.,Spread whipped ricotta on serving platter. Arrange carrots on top.,Drizzle with hot honey and garnish with pistachios and dill.
Notes
For extra creamy texture, strain ricotta overnight,Adjust honey heat level with more/less pepper flakes,Can use regular carrots if rainbow unavailable,Make ricotta mixture 1 day ahead,Serve warm or at room temperature
Nutrition
- Serving Size: ¼ recipe
- Calories: 210
- Sugar: 14g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
