Description
This elegant dish combines sweet and tender roasted carrots with creamy whipped ricotta and a drizzle of spicy hot honey. Perfect as a side dish or a show-stopping appetizer, it balances sweet, savory, and spicy flavors beautifully.
Ingredients
Units
Scale
For the roasted carrots:
- 1 kg (2.2 lbs) carrots, peeled and trimmed (use rainbow carrots for extra color)
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
For the whipped ricotta:
- 1 cup (250 g) ricotta cheese
- 2 tablespoons heavy cream or milk (optional, for smoother texture)
- Zest of 1 lemon
- 1 teaspoon lemon juice
- Salt and pepper, to taste
For the hot honey:
- 1/4 cup honey
- 1/2 teaspoon chili flakes (adjust to your spice preference)
- 1/2 teaspoon apple cider vinegar
For garnish:
- Fresh parsley or dill, chopped
- Crushed pistachios, almonds, or walnuts (optional)
Instructions
- Roast the carrots:
- Preheat your oven to 200°C (400°F).
- Place the carrots on a baking sheet. Drizzle with olive oil, honey (or maple syrup), smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast for 25–30 minutes, turning halfway, until the carrots are tender and slightly caramelized.
- Prepare the whipped ricotta:
- In a food processor or using a hand mixer, blend the ricotta cheese, heavy cream (if using), lemon zest, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Make the hot honey:
- In a small saucepan over low heat, combine the honey, chili flakes, and apple cider vinegar. Warm gently for 1–2 minutes, then remove from heat. Let it cool slightly.
- Assemble the dish:
- Spread the whipped ricotta on a serving platter or individual plates.
- Arrange the roasted carrots on top of the ricotta.
- Drizzle the hot honey over the carrots.
- Garnish and serve:
- Sprinkle with fresh parsley or dill and crushed nuts, if desired. Serve warm or at room temperature.
Notes
- You can substitute ricotta with whipped feta or goat cheese for a tangier flavor.
- For extra depth, roast the carrots with garlic cloves and thyme sprigs.
- Leftovers can be stored in the refrigerator for up to 2 days, but the dish is best served fresh.