Description
Tender roasted carrots served over creamy whipped ricotta, finished with a drizzle of spicy hot honey and a sprinkle of fresh thyme. A perfect balance of sweet, savory, and heat in every bite.
Ingredients
Scale
- 1½ pounds carrots, peeled and halved lengthwise
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey
- ½ teaspoon red chili flakes
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 2 cloves garlic, finely sliced
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the halved carrots with olive oil, salt, pepper, and sliced garlic in a large bowl until evenly coated.
- Spread the carrots out in a single layer on the prepared baking sheet, making sure they’re not overlapping.
- While the carrots roast, place the ricotta in a food processor with a pinch of salt. Blend until smooth and airy, about 30 to 45 seconds.
- Roast carrots for 25 to 30 minutes, flipping halfway through, until edges are caramelized and golden.
- Warm the honey slightly in a small saucepan, then stir in the chili flakes. Set aside to infuse.
- Spread the whipped ricotta across a serving platter. Top with roasted carrots, drizzle with hot honey, sprinkle with thyme, and add a pinch of flaky salt if desired.
Notes
- Use rainbow carrots for added color and flavor variation.
- Do not overcrowd the baking sheet to ensure proper roasting.
- Let the chili flakes steep in the warm honey for more intense flavor.
- Room temperature ricotta blends better and whips smoother.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 9g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg