Description
Roasted Carrots with Whipped Ricotta and Hot Honey is a vibrant and delicious dish that combines the natural sweetness of roasted carrots with the creamy texture of whipped ricotta and a spicy touch from homemade hot honey. This stunning recipe is perfect for any occasion, whether as an appetizer, side dish, or light main course. The balance of flavors offers a delightful experience that will impress your guests while being simple enough to prepare on a busy weeknight. With its eye-catching presentation and nutritious ingredients, this dish is sure to become a favorite in your culinary repertoire.
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
- Pinch of salt
- Pinch of pepper
- ½ cup honey
- ½ teaspoon chili flakes
- 1 teaspoon apple cider vinegar
- 2 tablespoons chopped pistachios
- 1 tablespoon fresh parsley or chives, minced
Instructions
- Preheat your oven to 400°F (200°C).
- Toss carrots with olive oil, garlic powder, salt, pepper, and smoked paprika until evenly coated. Spread on a baking tray in a single layer.
- Roast for 20-25 minutes, flipping halfway through until golden and tender.
- In a blender, combine ricotta cheese, heavy cream, lemon zest, salt, and pepper; blend until smooth and chill.
- Warm honey over low heat, stir in chili flakes and apple cider vinegar; let cool slightly.
- To serve, spread whipped ricotta on a plate, layer roasted carrots on top, drizzle with hot honey, and garnish with chopped pistachios and minced herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg