Roasted Carrots Whipped Ricotta Honey (Print Version)
Caramelized carrots pair with whipped ricotta and hot honey, finished with pistachios and herbs.
# Ingredients:
→ Roasted Carrots
01 -
450g baby carrots or regular carrots, halved lengthwise
02 -
30ml olive oil
03 -
3g smoked paprika
04 -
3g garlic powder
05 -
3g salt
06 -
1g black pepper
→ Whipped Ricotta
07 -
250g ricotta cheese
08 -
30ml heavy cream
09 -
1 teaspoon lemon zest
10 -
Salt and black pepper to taste
→ Hot Honey
11 -
85g honey
12 -
1g red pepper flakes
13 -
5ml apple cider vinegar
→ Garnish
14 -
16g chopped pistachios
15 -
1 tablespoon fresh parsley or chives, chopped
# Steps:
01 -
Set oven to 200°C. Line a baking sheet with parchment paper.
02 -
Toss carrots with olive oil, smoked paprika, garlic powder, salt, and black pepper. Distribute evenly on the prepared sheet.
03 -
Roast carrots for 20–25 minutes, turning once, until tender and lightly caramelized.
04 -
Combine ricotta cheese, heavy cream, lemon zest, salt, and pepper in a food processor. Blend until smooth and aerated, about 2 minutes. Adjust seasoning as needed.
05 -
In a small saucepan, heat honey and red pepper flakes over low heat for 2–3 minutes. Stir in apple cider vinegar and allow to cool slightly.
06 -
Spread whipped ricotta onto a serving platter. Top with roasted carrots, drizzle with hot honey, and finish with chopped pistachios and herbs.
# Notes:
01 -
Select carrots of similar size to promote uniform roasting.
02 -
Avoid overcrowding the baking sheet to enhance caramelization.
03 -
Bring ricotta to room temperature and pat dry with paper towels for a smoother, creamier texture.
04 -
Hot honey can be made in advance and stored in an airtight container for up to a month.
05 -
Substitute rainbow carrots for visual variety, or goat cheese for ricotta. Walnuts or pecans can replace pistachios as garnish.
06 -
Store roasted carrots refrigerated for up to 3 days; whipped ricotta for up to 2 days; assemble prior to serving for best results.