Ingredients
Scale
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley, for garnish
- 1 tablespoon chopped fresh chives, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
- Roast for 25-30 minutes, or until carrots are tender and slightly caramelized, flipping halfway through.
- While carrots are roasting, prepare the whipped ricotta. In a food processor or with an electric mixer, combine ricotta cheese and heavy cream. Beat until light and fluffy, about 2-3 minutes.
- In a small bowl, whisk together honey and red pepper flakes to make the hot honey.
- To assemble, spread whipped ricotta on a serving platter. Top with roasted carrots and drizzle generously with hot honey. Garnish with fresh parsley and chives.
Notes
For extra flavor, add a pinch of garlic powder or smoked paprika to the carrots before roasting. Store leftover roasted carrots and whipped ricotta separately in airtight containers in the refrigerator for up to 3 days. You can substitute maple syrup for honey in the hot honey. To make it spicier, add more red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg