Roasted Carrots with Whipped Ricotta and Hot Honey

Step 1: Roast the Carrots
Preheat the oven to 425°F (220°C).
Place the peeled and halved carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly.
Roast for 20–25 minutes, flipping halfway through, until the carrots are golden brown and tender.
Step 2: Whip the Ricotta
In a food processor or blender, combine the ricotta cheese, heavy cream, olive oil, salt, and black pepper.
Blend until the ricotta is smooth, creamy, and airy, about 1–2 minutes.
Taste and adjust seasoning if needed. Set aside.
Step 3: Make the Hot Honey
In a small saucepan over low heat, warm the honey and stir in the red pepper flakes. Let it simmer for 2–3 minutes, stirring occasionally.
Remove from heat and stir in the apple cider vinegar for a hint of tanginess. Let cool slightly.
Step 4: Assemble the Dish
Spread the whipped ricotta onto a serving platter or individual plates.
Arrange the roasted carrots on top of the ricotta.
Drizzle the hot honey generously over the carrots and ricotta.
Garnish with a sprinkle of extra red pepper flakes, fresh herbs like parsley or thyme, and a pinch of flaky salt (optional).
Serving Suggestions
Serve as a side dish alongside roasted chicken, steak, or salmon.
Pair with a grain like quinoa or farro for a hearty vegetarian meal.
Enjoy as part of a holiday spread or as an elegant appetizer.
Why You’ll Love This Recipe