Roasted Carrots with Hot Honey and Whipped Ricotta
Roasted carrots with hot honey and whipped ricotta is a luxurious yet easy recipe that’s perfect as an appetizer, side dish, or light vegetarian lunch with some crusty bread.
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I first fell in love with a version of this dish at a quaint restaurant in Boulder, Colorado where it was served as an appetizer. The combination of flavors was so amazing that I knew I had to recreate it at home.
If you’re looking for a recipe that will impress whoever is at your dinner table with minimal effort, this is it!
What You’ll Need to Make Hot Honey Roasted Carrots with Whipped Ricotta Cheese
- 1 pound whole rainbow carrots, washed and peeled
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 cup whole milk ricotta cheese
- 2 tablespoons hot honey
- Crushed pistachios (optional)
How to Make Hot Honey Roasted Carrots with Whipped Ricotta
Begin by preheating your oven to 400°F.
Next, place the washed and peeled carrots on a large baking sheet. Drizzle with olive oil and sprinkle with salt and thyme. Use your hands or a pair of tongs to toss the carrots until they’re evenly coated.
Next, spread the prepared carrots out in a single layer, ensuring they aren’t too crowded (this helps them roast evenly).
Roast for 25-30 minutes, turning them halfway through, until they’re tender and caramelized around the edges.
While the carrots are roasting, whip the ricotta. Add the ricotta to a mini food processor (I use this one all the time) and blend for 1-2 minutes until it’s smooth and fluffy. If you don’t have a food processor, you can use a hand mixer or whisk by hand—it just takes a bit more elbow grease!
When the carrots are done and ready to serve, spread the whipped ricotta on a serving platter. Arrange the roasted carrots on top, and drizzle with the hot honey from the pan. Garnish with crushed pistachios if desired.
Why You’ll Love This Recipe
- This recipe uses just a handful of pantry staples and fresh ingredients. It’s proof that simple ingredients can create something truly elegant.
- This dish LOOKS beautiful and impressive. Whether it’s served on a rustic wooden board or a chic serving platter, this dish looks as good as it tastes.
- With just 10 minutes of prep and 30 minutes of roasting time, you can have a restaurant-quality dish you’ll want to make over and over again in under 45 minutes.
Serving Suggestions
- Serve it as a warm appetizer with crostini or freshly baked bread. The creamy whipped ricotta acts as a delicious spread, and the carrots add a burst of flavor to every bite.
- These carrots pair beautifully with most proteins, making them an ideal side for a cozy Sunday dinner or even a holiday dinner.
- Toss the roasted carrots and dollops of whipped ricotta with some arugula and a balsamic vinaigrette for a light, refreshing salad.
- This recipe also makes a great addition to grain bowls. Serve the roasted carrots and whipped ricotta over a base of quinoa or farro, along with roasted beets, toasted nuts, and a drizzle of extra hot honey or balsamic glaze.
This hot honey roasted carrots with whipped ricotta recipe is a celebration of simple ingredients coming together in a way that feels like a special event no matter when you’re enjoying it.
Whether you’re making it for family or serving it to guests, it’s a dish that exudes cozy, comfort, and just the right amount of elegance. Perfect for a casual gathering, a holiday get-together, or a family dinner, it’s the perfect reminder that great food doesn’t have to be complicated.
More Veggie Recipes You’ll Love
- Quick & Easy Bacon Cheddar Cauliflower Salad
- Honey & Goat Cheese Stuffed Mini Peppers
- Mediterranean Mini Bell Pepper Salad
- Easy Thai Cucumber Salad
Roasted Carrots with Hot Honey and Whipped Ricotta
Ingredients
- 1 lb whole rainbow carrots washed and peeled
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- ½ tsp salt
- ¼ tsp cracked black pepper
- 1 cup whole milk ricotta cheese
- 2 tbsp hot honey
- crushed pistachios (optional)
Instructions
- Begin by preheating your oven to 400°F.
- Next, place the washed and peeled carrots on a large baking sheet. Drizzle with olive oil and sprinkle with salt and thyme. Use your hands or a pair of tongs to toss the carrots until they’re evenly coated.
- Next, spread the prepared carrots out in a single layer, ensuring they aren’t too crowded (this helps them roast evenly).
- Roast for 25-30 minutes, turning them halfway through, until they’re tender and caramelized around the edges.
- While the carrots are roasting, whip the ricotta. Add the ricotta to a mini food processor and blend for 1-2 minutes until it’s smooth and fluffy. If you don’t have a food processor, you can use a hand mixer or whisk by hand—it just takes a bit more elbow grease!
- When the carrots are done and ready to serve, spread the whipped ricotta on a serving platter. Arrange the roasted carrots on top, and drizzle with the hot honey from the pan. Garnish with crushed pistachios if desired.
