Gourmet Roasted Carrots with Lemon-Rosemary Whipped Ricotta and Spicy Honey Drizzle
Elevate your side dish game with these gourmet roasted carrots! Tender-crisp carrots are tossed with olive oil, salt, and pepper, then roasted to perfection and served over a bed of creamy, lemon-rosemary whipped ricotta, finished with a delightful spicy honey drizzle.
Equipment
- oven
- large baking sheet
- small bowl
- whisk or hand mixer
Ingredients
Carrots
- 2 lbs medium-sized carrots, scrubbed and trimmed (halved lengthwise if very thick)
Roasting
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh rosemary or thyme (optional, for roasting)
Whipped Ricotta
- 1 cup whole milk ricotta cheese
- 1/2 zest of lemon zest
- 1/4 tsp garlic powder
- Pinch of salt (for ricotta)
- Pinch of black pepper (for ricotta)
Spicy Honey Drizzle
- 2-3 tbsp hot honey (store-bought or homemade)
Instructions
Roasting Carrots
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the carrots with olive oil, salt, and pepper; add rosemary or thyme if desired, then spread them in a single layer.
- Roast for 20-30 minutes until tender-crisp and caramelized, shaking the baking sheet halfway through for even cooking.
Prepare Whipped Ricotta
- While carrots roast, combine ricotta, lemon zest, garlic powder, and a pinch of salt and pepper in a small bowl.
- Whip the ricotta mixture for 1-2 minutes until it becomes light, fluffy, and smooth.
Assemble and Serve
- Once carrots are roasted, remove them from the oven and discard any herb sprigs.
- Spread the whipped ricotta onto a serving platter or individual plates.
- Arrange the warm roasted carrots over the ricotta.
- Generously drizzle hot honey over the assembled carrots and ricotta, then serve immediately.
Notes
For an extra kick, add a pinch of red pepper flakes to the hot honey. If you don't have hot honey, you can make your own by warming regular honey with a pinch of cayenne pepper.