Description
A elegant side dish that combines sweet roasted carrots with creamy whipped ricotta, topped with a drizzle of spicy honey. The contrast of textures and flavors—sweet, spicy, and creamy—makes this dish a standout on any table.
Ingredients
Scale
- 2 pounds rainbow or regular carrots, scrubbed and halved lengthwise
- 15 oz whole milk ricotta cheese
- 4 tablespoons olive oil, divided
- 3 tablespoons honey
- 1 teaspoon red pepper flakes
- Fresh thyme sprigs
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss carrots with 2 tablespoons olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
- Meanwhile, whip ricotta with remaining olive oil in a food processor until smooth and creamy, about 2 minutes. Season with salt.
- In a small bowl, combine honey and red pepper flakes.
- To serve, spread whipped ricotta on a platter, top with roasted carrots, drizzle with spicy honey, and garnish with fresh thyme.
Notes
- For extra sweetness, choose young, small carrots
- Ricotta can be whipped up to 24 hours ahead
- Adjust red pepper flakes to your preferred heat level
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 285
- Sugar: 18g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 11g