I just paired roasted carrots with whipped ricotta and hot honey and it turns out to be the kind of show-off dish that makes guests say “wow” while you sit back pretending it was no big deal.

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I adore roasted veggies with whipped ricotta because they’re the kind of dish that makes me pay attention. The vegetables turn sweet and tender, blistered edges singing against soft, creamy whole milk ricotta that I want to scoop with my fingers.

Spicy syrup drips and stings a little, and that contrast gets me every time. I love the way simple ingredients refuse to be boring.

And those toasted pistachios on top? Crunch and salt cutting through the cream, giving each bite a little attitude.

This isn’t fancy nonsense. It’s food that actually tastes like something right now.

I want seconds.

Ingredients

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Carrots, sweet and earthy, roast to caramelized edges.
Olive oil, helps brown and adds silky mouthfeel.
Sea salt, brings out sweetness and seasons evenly.
Black pepper, warm bite that wakes the roast.
Plus thyme or parsley, herb freshness and green zip.
Ricotta, creamy protein that makes it feel luxe.
Cream, loosens ricotta for whipped, pillowy spread.
Basically garlic, optional punch if you’re into a bite.
Lemon zest and juice, brightens and cuts the richness.
Honey, sticky sweet glaze that plays with heat.
Crushed red pepper or hot sauce, pick your heat.
Toasted pistachios or pine nuts, crunchy, nutty finish.
Flaky salt on top, little pops of salty gold.

Ingredient Quantities

1 1/2 pounds carrots, mixed sizes, peeled and trimmed (you can leave thin ones whole)

2 tablespoons extra virgin olive oil, plus more for drizzling

1 teaspoon fine sea salt, plus extra for finishing

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves or 1 tablespoon chopped flat leaf parsley

1 cup whole milk ricotta (about 8 ounces)

2 tablespoons heavy cream or whole milk to loosen the ricotta if needed

1 small garlic clove, finely grated or minced (optional)

1 teaspoon lemon zest and 1 tablespoon lemon juice, divided

3 tablespoons good quality honey

1/2 to 1 teaspoon crushed red pepper flakes or 1 teaspoon hot sauce, adjust for heat

2 tablespoons toasted pistachios or toasted pine nuts, roughly chopped, for garnish

Flaky sea salt like Maldon, for finishing

How to Make this

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1. Preheat oven to 425 F (220 C). Toss peeled and trimmed carrots with 2 tablespoons olive oil, 1 teaspoon sea salt, 1/2 teaspoon black pepper and the thyme or parsley. Put them on a rimmed baking sheet in a single layer, leave thin ones whole so they don’t shrivel.

2. Roast carrots until tender and lightly caramelized, about 20 to 30 minutes depending on size, shaking the pan or turning once halfway through so they brown evenly.

3. While carrots roast, make the whipped ricotta. Put 1 cup whole milk ricotta, 2 tablespoons heavy cream (or whole milk), the grated garlic if using, 1 teaspoon lemon zest and 1 tablespoon lemon juice into a food processor or blender.

4. Blend until smooth and fluffy, scraping sides as needed. Taste and add a pinch more salt or a splash more lemon if it needs brightness. If ricotta is too thick, add a little more cream or milk, 1 teaspoon at a time.

5. Make the hot honey: warm 3 tablespoons good quality honey in a small saucepan over low heat until runny, then stir in 1/2 to 1 teaspoon crushed red pepper flakes or 1 teaspoon hot sauce, adjust for heat. Let it sit off the heat so the spice infuses, taste and add more heat if you want.

6. When carrots are done, transfer them to a platter and drizzle a little olive oil while still warm. Let cool for a couple minutes so the ricotta doesn’t melt completely when spread.

7. Spoon or spread the whipped ricotta onto a serving plate or smear a bed of it where the carrots will sit. Arrange the roasted carrots on top or alongside the ricotta.

8. Drizzle the spicy hot honey over the carrots and ricotta, then sprinkle the chopped toasted pistachios or pine nuts for crunch.

9. Finish with a few flakes of Maldon or other flaky sea salt and an extra drizzle of olive oil and a tiny squeeze of lemon if you like. Serve warm or at room temperature.

Equipment Needed

1. rimmed baking sheet (for roasting the carrots)
2. mixing bowl (to toss carrots with oil and seasonings)
3. measuring spoons and measuring cups (for oil, salt, honey, etc)
4. food processor or blender (to whip the ricotta smooth)
5. small saucepan (to warm the honey and infuse the heat)
6. knife and cutting board (peel, trim and halve carrots if needed)
7. microplane or zester (for the lemon zest)
8. spatula or spoon (to spread the ricotta and drizzle honey)
9. serving platter or large plate (to arrange the ricotta and roasted carrots)

FAQ

Q: Can I use baby carrots instead of whole peeled carrots?

A: Yes. Baby carrots work but they tend to be softer and sweeter, so roast them a little less time to avoid mush. If using mixed sizes, toss the smaller ones in later so everything finishes evenly.

Q: My ricotta is grainy. How do I get it whipped and silky?

A: Stir the ricotta with 1 to 2 tablespoons of cream or milk and a teaspoon of lemon juice, then whip with a fork or hand mixer until smooth and fluffy. If it still feels grainy, press it through a fine sieve or blend briefly in a food processor.

Q: I don’t like spicy food. How much heat should I use?

A: Start with 1/2 teaspoon crushed red pepper or skip it and add hot sauce on the side. The roasted carrots and honey are sweet enough that a little heat is optional, not required.

Q: Can I make parts of this ahead of time?

A: Yes. You can roast the carrots a day ahead and reheat briefly in a hot oven. Whip the ricotta up to a day early and keep chilled. Make the hot honey ahead and warm it slightly before serving. Assemble right before eating so nuts stay crunchy and ricotta is fresh.

Q: What else can I use instead of pistachios or pine nuts?

A: Try toasted almonds, walnuts, or pecans for crunch. Sunflower seeds work too if you want something nut free. Just toast them lightly so they’re fragrant.

Q: Any tips for the best roasted carrot flavor?

A: Don’t overcrowd the pan. Give carrots space to caramelize. Use a hot oven around 425 F and toss them halfway through. Finish with lemon zest, a drizzle of olive oil, flaky sea salt, and the hot honey for contrast.

Roasted Carrots With Whipped Ricotta And Hot Honey Recipe Substitutions and Variations

Ricotta: swap for mascarpone for a richer, silkier spread or use full fat Greek yogurt thinned with a splash of milk for tang and fewer calories.
Honey: use pure maple syrup or agave nectar if you want a vegan option, though maple is a bit less floral.
Pistachios or pine nuts: toasted slivered almonds or chopped toasted walnuts work great for crunch and are cheaper.
Thyme or parsley: switch to rosemary or tarragon for a different flavor profile, just use less rosemary since it’s stronger.

Pro Tips

1) Roast by size, not time. Put the thicker carrots on one side of the pan and the thin ones on the other so you can pull the thin ones earlier without overcooking everything else. If some get a little char, that actually adds sweetness, so don’t panic.

2) Salt twice for better flavor. Salt the carrots before they go in the oven and then taste and finish with flaky sea salt at the end. The first salt seasons through, the last salt gives that bright pop.

3) Keep the ricotta airy and cool. Blend it until fluffy but don’t over-thin it. If it gets too runny add a spoon more ricotta not more cream. Let the carrots cool a couple minutes before you put them on the ricotta or it will melt into a sad puddle.

4) Make the hot honey ahead and test the heat. Start with the lower amount of red pepper flakes then add more if you want. Warm the honey just enough to loosen it so the spice infuses, do a quick taste after a minute, because heat and sweetness can change fast.

Roasted Carrots With Whipped Ricotta And Hot Honey Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just paired roasted carrots with whipped ricotta and hot honey and it turns out to be the kind of show-off dish that makes guests say "wow" while you sit back pretending it was no big deal.

Servings

servings

Calories

210

kcal

Equipment: 1. rimmed baking sheet (for roasting the carrots)
2. mixing bowl (to toss carrots with oil and seasonings)
3. measuring spoons and measuring cups (for oil, salt, honey, etc)
4. food processor or blender (to whip the ricotta smooth)
5. small saucepan (to warm the honey and infuse the heat)
6. knife and cutting board (peel, trim and halve carrots if needed)
7. microplane or zester (for the lemon zest)
8. spatula or spoon (to spread the ricotta and drizzle honey)
9. serving platter or large plate (to arrange the ricotta and roasted carrots)

Ingredients

1 1/2 pounds carrots, mixed sizes, peeled and trimmed (you can leave thin ones whole)
2 tablespoons extra virgin olive oil, plus more for drizzling
1 teaspoon fine sea salt, plus extra for finishing
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves or 1 tablespoon chopped flat leaf parsley
1 cup whole milk ricotta (about 8 ounces)
2 tablespoons heavy cream or whole milk to loosen the ricotta if needed
1 small garlic clove, finely grated or minced (optional)
1 teaspoon lemon zest and 1 tablespoon lemon juice, divided
3 tablespoons good quality honey
1/2 to 1 teaspoon crushed red pepper flakes or 1 teaspoon hot sauce, adjust for heat
2 tablespoons toasted pistachios or toasted pine nuts, roughly chopped, for garnish
Flaky sea salt like Maldon, for finishing

Directions

Preheat oven to 425 F (220 C). Toss peeled and trimmed carrots with 2 tablespoons olive oil, 1 teaspoon sea salt, 1/2 teaspoon black pepper and the thyme or parsley. Put them on a rimmed baking sheet in a single layer, leave thin ones whole so they don't shrivel.
Roast carrots until tender and lightly caramelized, about 20 to 30 minutes depending on size, shaking the pan or turning once halfway through so they brown evenly.
While carrots roast, make the whipped ricotta. Put 1 cup whole milk ricotta, 2 tablespoons heavy cream (or whole milk), the grated garlic if using, 1 teaspoon lemon zest and 1 tablespoon lemon juice into a food processor or blender.
Blend until smooth and fluffy, scraping sides as needed. Taste and add a pinch more salt or a splash more lemon if it needs brightness. If ricotta is too thick, add a little more cream or milk, 1 teaspoon at a time.
Make the hot honey: warm 3 tablespoons good quality honey in a small saucepan over low heat until runny, then stir in 1/2 to 1 teaspoon crushed red pepper flakes or 1 teaspoon hot sauce, adjust for heat. Let it sit off the heat so the spice infuses, taste and add more heat if you want.
When carrots are done, transfer them to a platter and drizzle a little olive oil while still warm. Let cool for a couple minutes so the ricotta doesn't melt completely when spread.
Spoon or spread the whipped ricotta onto a serving plate or smear a bed of it where the carrots will sit. Arrange the roasted carrots on top or alongside the ricotta.
Drizzle the spicy hot honey over the carrots and ricotta, then sprinkle the chopped toasted pistachios or pine nuts for crunch.
Finish with a few flakes of Maldon or other flaky sea salt and an extra drizzle of olive oil and a tiny squeeze of lemon if you like. Serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.