Description

Roasted Carrots with Whipped Ricotta and Hot Honey is an exquisite dish that combines sweet, savory, and spicy flavors for a truly memorable experience. The vibrant, caramelized baby carrots are paired with silky whipped ricotta, drizzled with a homemade hot honey that adds just the right kick. This versatile recipe shines as an appetizer, side dish, or even a light main course at any gathering. With simple preparation steps and wholesome ingredients, you’ll spend less time cooking and more time enjoying delightful conversations around the table.

Ingredients

Scale

1 lb baby carrots or halved regular carrots
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 cup ricotta cheese
2 tablespoons heavy cream
1 teaspoon lemon zest
½ cup honey
½ teaspoon chili flakes
1 teaspoon apple cider vinegar
2 tablespoons chopped pistachios
1 tablespoon fresh parsley or chives, minced

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Instructions

Preheat oven to 400°F (200°C).
Toss the carrots in olive oil, garlic powder, salt, and pepper. Spread on a baking tray.
Roast for 20-25 minutes until golden brown and tender.
Blend ricotta cheese, heavy cream, lemon zest, salt, and pepper until smooth.
In a saucepan over low heat, warm honey; stir in chili flakes and apple cider vinegar. Allow to cool slightly.
Serve by spreading whipped ricotta on a plate, layering roasted carrots on top, drizzling with hot honey, and garnishing with chopped pistachios and minced herbs.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: Approximately 1/4 of the total recipe (150g)
Calories: 190
Sugar: 21g
Sodium: 210mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg