Description
Bright, sweet roasted carrots get a creamy contrast from whipped ricotta and a sticky, spicy finish from hot honey. An easy and eye-catching side dish.
Ingredients
Scale
- 4 large carrots
- 1 cup ricotta cheese
- 3 tablespoons honey
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Chili flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Peel the carrots if desired and cut them into even sticks or 2-inch pieces.
- Place the cut carrots in a bowl, drizzle with olive oil, and sprinkle with salt and pepper. Toss until coated and spread on a baking sheet.
- Roast the carrots for 25–30 minutes, turning halfway through, until tender and caramelized.
- While the carrots roast, whip the ricotta in a bowl until creamy. Warm the honey gently and mix in chili flakes for hot honey.
- Plate the roasted carrots, dollop or spread the whipped ricotta on top, and drizzle with hot honey. Finish with a pinch of flaky salt and pepper. Serve warm.
Notes
For best results, cut carrots evenly for uniform cooking. Store components separately if making ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 14g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg