Roasted Carrots with Hot Honey and Whipped Ricotta

In a long checkered dish sits some roasted carrots topped with chopped pistachios on a smear of whipped ricotta.

5 from 2 votes

Roasted Carrots with Hot Honey and Whipped Ricotta

Tender roasted carrots served over smooth whipped ricotta and finished with a drizzle of hot honey and crushed pistachios. A simple side dish that looks beautiful on any holiday table.

Prep Time:10

Cook Time:30

Total Time:40

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

Preheat the oven to 400 degrees F.
Place the carrots on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Toss to coat and spread in a single layer.
Roast for 25 to 30 minutes, turning halfway through, until the carrots are tender and starting to caramelize.
While the carrots roast, blend the ricotta in a mini food processor for 1 to 2 minutes until smooth and fluffy.
Spread the whipped ricotta on a serving platter. Arrange the warm carrots on top, drizzle with hot honey, and garnish with crushed pistachios.
Serve immediately.

Nutrition

Course: Appetizer, Side Dish, Vegetarian

Servings:

Calories: 249kcal