Roasted Carrots with Whipped Ricotta and Hot Honey

1 ½ lbs carrots (rainbow or orange), peeled and halved lengthwise

2 tbsp olive oil

1 tsp kosher salt

½ tsp black pepper

½ tsp ground cumin (optional, for warmth)

1 tsp fresh thyme or rosemary (optional)

For the Whipped Ricotta:

1 cup whole milk ricotta cheese

1 tbsp olive oil (plus more for drizzling)

Zest of ½ lemon

1–2 tbsp lemon juice (to taste)

Salt and pepper to taste

For the Hot Honey:

¼ cup honey

½–1 tsp red pepper flakes (adjust to heat preference)

1 tsp apple cider vinegar (optional, for brightness)

Garnishes (Optional):

Chopped fresh parsley or dill

Crushed pistachios or walnuts

Flaky sea salt

Lemon zest

Instructions

1. Roast the Carrots

Preheat oven to 425°F (220°C).

Toss carrots with olive oil, salt, pepper, and cumin (if using).

Spread on a parchment-lined baking sheet in a single layer.

Roast for 25–30 minutes, flipping halfway, until tender and caramelized.

2. Make the Whipped Ricotta

In a food processor or using a hand mixer, whip the ricotta with olive oil, lemon zest, lemon juice, salt, and pepper until smooth and creamy (about 1–2 minutes).

Taste and adjust lemon or salt as needed.

Chill until ready to use.

3. Make the Hot Honey

In a small saucepan, warm honey over low heat.

Stir in red pepper flakes and vinegar.

Let it steep for 5 minutes, then remove from heat.

Strain if you prefer a smooth honey, or leave the flakes in for extra heat.

4. Assemble

Spread a generous layer of whipped ricotta on a serving plate.

Top with warm roasted carrots.

Drizzle with hot honey.

Finish with herbs, nuts, lemon zest, and a drizzle of olive oil or flaky salt, if desired.

Tips

Use room-temperature ricotta for easier whipping.

You can prep the hot honey ahead—it stores well for weeks.

Carrots can be roasted in advance and reheated in the oven before serving.