Ingredients
Scale
- 1½ lbs carrots
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional)
- 1 cup whole-milk ricotta cheese
- 2 tablespoons heavy cream or milk
- 1 tablespoon olive oil
- Zest of 1 lemon
- Salt and pepper to taste
- ¼ cup honey
- ½ teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss peeled and halved carrots with olive oil, salt, pepper, and smoked paprika (if using). Spread them cut-side down on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through until tender and slightly charred.
- In a food processor, blend ricotta cheese, cream (or milk), olive oil, lemon zest, salt, and pepper until smooth. Chill in the fridge until serving.
- In a small saucepan over low heat, warm honey and stir in red pepper flakes for about 3–4 minutes. Add apple cider vinegar for balance and set aside.
- To serve, spread whipped ricotta on plates, top with roasted carrots, drizzle hot honey generously, and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 315
- Sugar: 23g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 30mg