Go Back

Honey Roasted Carrots with Whipped Ricotta

Tender, caramelized carrots glazed in hot honey, served over a bed of cool, creamy whipped ricotta and topped with crunchy toasted walnuts.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Modern American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Carrots
  • 2 lbs carrots peeled, whole or halved lengthwise
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 1 tbsp butter melted
  • 1 tsp apple cider vinegar
Whipped Ricotta
  • 1 cup ricotta cheese whole milk
  • 1 tbsp olive oil extra virgin
  • 1 tsp lemon zest
Garnish
  • 0.25 cup walnuts chopped and toasted
  • 0.5 tsp red pepper flakes

Equipment

  • Baking sheet
  • Food processor
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss carrots with olive oil, salt, and pepper on the baking sheet. Roast for 20 minutes.
  3. Whisk together honey, melted butter, and vinegar. Drizzle over the semi-roasted carrots and toss to coat.
  4. Return to oven for another 10-15 minutes until tender and glazed.
  5. In a food processor, whip the ricotta with olive oil, lemon zest, salt, and pepper until smooth (approx. 1 minute).
  6. Spread the whipped ricotta on a serving plate. Top with the hot carrots.
  7. Garnish with toasted walnuts, red pepper flakes, and an extra drizzle of honey. Serve warm.

Notes

For extra flavor, use 'hot honey' instead of regular honey.