Ingredients
Scale
- 1 pound fresh carrots (preferably baby carrots or sliced regular carrots)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 cup ricotta cheese
- 1 tablespoon mascarpone or heavy cream (optional, for extra creaminess)
- 2 tablespoons honey
- 1 teaspoon red pepper flakes (for hot honey flavor)
- Fresh herbs (such as thyme or parsley) for garnish
- Extra hot honey for drizzle
Instructions
- Preheat your oven to 400°F (200°C). Toss the carrots with olive oil, salt, and pepper until evenly coated. Spread on a baking sheet lined with parchment paper.
- Roast the carrots for 25-30 minutes, turning halfway through, until tender and caramelized.
- While the carrots are roasting, make the whipped ricotta by mixing ricotta with mascarpone or heavy cream. Whip until fluffy, then season with a pinch of salt and optional honey.
- To prepare hot honey, warm honey with red pepper flakes over low heat until infused. Remove from heat and set aside.
- Arrange the roasted carrots on a serving platter. Dollop with whipped ricotta and drizzle generously with hot honey. Garnish with fresh herbs.
Notes
- For extra flavor, sprinkle with additional herbs or a squeeze of lemon juice before serving.
- Reheat the roasted carrots gently in the oven or microwave if leftovers are stored.
- You can prepare the whipped ricotta ahead of time and refrigerate until needed; re-whip briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of dish
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg