This vibrant dish combines the natural sweetness of roasted baby carrots with the creamy richness of whipped ricotta and a bold kick of hot honey. It’s the ultimate balance of sweet, savory, and spicy—perfect as a side or a light vegetarian main.
Ingredients:
- 1 lb baby carrots, peeled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup ricotta cheese
- 1 tablespoon honey
- 1 teaspoon hot sauce (or more, to taste)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the peeled carrots with olive oil, salt, and pepper until well coated.
- Arrange the carrots in a single layer on a baking sheet.
- Roast for 25–30 minutes, stirring once halfway through, until tender and lightly caramelized.
- Meanwhile, whip the ricotta in a small bowl until smooth and fluffy (use a fork or hand mixer).
- In another small bowl, mix the honey and hot sauce. Warm the mixture briefly in the microwave or on the stovetop until it’s thin and pourable.
- Once the carrots are done roasting, transfer them to a serving dish.
- Dollop or spread the whipped ricotta over the top.
- Drizzle generously with the hot honey mixture.
- Sprinkle with fresh parsley if desired, and serve warm.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: ~180 per serving
Servings: 4