Roasted Carrots with Whipped Ricotta & Hot Honey
Transform humble carrots into a luxurious side dish that adds sophistication to any meal with creamy whipped ricotta and a drizzle of hot honey.
Ingrédients
For the Roasted Carrots
- 1 lb carrots, peeled and trimmed
- 2 tbsp olive oil
- Salt (to taste)
- Black pepper (to taste)
For the Whipped Ricotta
- 1 cup ricotta cheese
For the Drizzle
- 2-3 tbsp honey
- 1/4 tsp red pepper flakes (optional) For added spice
For Garnish
- Fresh herbs (like thyme or parsley) For garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Peel and trim the carrots, cutting them into even lengths.
Roasting the Carrots
- Toss the carrots with olive oil, salt, and black pepper in a mixing bowl until well-coated. Spread in a single layer on a baking sheet and roast for 25-30 minutes, until caramelized and tender.
Whipping the Ricotta
- In a bowl, whip the ricotta cheese with a hand mixer or whisk until fluffy and creamy.
Mixing the Drizzle
- In a small bowl, combine honey with red pepper flakes if using.
Plating the Dish
- On a serving plate, create a generous bed of whipped ricotta and arrange the roasted carrots on top.
Finishing Touch
- Drizzle the honey mixture generously over the carrots and ricotta. Garnish with fresh herbs before serving.
Notes
For a dairy-free version, use a plant-based ricotta. This dish is best served fresh, but leftovers can be reheated in the oven for optimal texture.