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Oven roasted rainbow carrots served over creamy whipped ricotta with a drizzle of hot honey and crushed pistachios.
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Roasted Carrots with Whipped Ricotta & Hot Honey

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 285kcal

Ingredients

  • 1 pound rainbow or standard carrots, scrubbed and halved lengthwise
  • 2 tablespoons extra -virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons hot honey
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons toasted pistachios, crushed

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Toss the carrots with oil, salt, and pepper on the sheet.
  • Roast for 20 to 25 minutes until tender and caramelized.
  • Combine ricotta, lemon juice, and zest in a food processor.
  • Process for 1 to 2 minutes until smooth and airy.
  • Spread the whipped ricotta on a serving platter.
  • Top with the warm roasted carrots.
  • Drizzle with hot honey.
  • Garnish with thyme and pistachios before serving.