Roasted carrots hot honey

This vibrant dish of roasted carrots with creamy whipped ricotta and spicy honey creates a perfect balance of sweet, savory, and heat. The caramelized carrots become candy-like when roasted, while the cool ricotta provides a luscious base that catches the warm honey drizzle.

I first made this for a dinner party when I needed something colorful that wouldn't take attention away from cooking the main course. The platter was empty before I even served the entrée, and now it's requested at every gathering.

Ingredients

• 1 lb whole baby carrots: Trimmed and peeled. Look for bunches with bright green tops still attached for the freshest flavor.
• 2 tablespoons olive oil: Use extra virgin for better flavor.
• 1/2 teaspoon salt: Kosher salt works best for even distribution.
• 1/4 teaspoon black pepper: Freshly ground provides more aromatic oils.
• 1/4 teaspoon smoked paprika: This adds subtle smokiness that enhances the caramelization.
• 1/4 teaspoon garlic powder: It distributes more evenly than fresh garlic which might burn.

• 1 cup ricotta cheese whole milk: Full fat ricotta creates the creamiest texture.
• 1 tablespoon olive oil: Helps achieve silky smoothness.
• 1 teaspoon lemon zest: The bright notes balance the richness.
• Salt and pepper to taste: Seasoning is crucial for the best flavor.

• 1/3 cup honey: Local honey offers more complex flavors.
• 1/2 teaspoon red pepper flakes: Adjust to taste. Start with less if heat sensitive.
• Fresh chopped parsley: For garnish. The bright green provides beautiful contrast.

Step-by-Step Instructions

Roast The Carrots:

Preheat oven to 425°F. This high temperature ensures proper caramelization without mushiness. Toss carrots thoroughly with olive oil and seasonings ensuring each carrot is evenly coated. Arrange them with space between each carrot on the baking sheet to allow air circulation. Roast for 20 to 25 minutes until you see golden brown edges and can easily pierce with a fork, flipping halfway through to ensure even browning.

Make Whipped Ricotta:

Place ricotta, olive oil, and lemon zest in your food processor. Season generously with salt and pepper before blending for 1 to 2 minutes until completely smooth and mousse-like. The texture should be light and airy, not dense. Taste and adjust seasoning as needed, remembering the ricotta is the creamy foundation of the dish.

Make The Hot Honey:

Warm honey and red pepper flakes in a small saucepan over low heat. Stir occasionally and watch carefully to prevent boiling which can change the texture of the honey. After 2 to 3 minutes, you'll notice the honey become more fluid and infused with the pepper oils. Remove from heat and allow to cool slightly before using, which helps the flavors develop.

Assemble:

Spread the whipped ricotta onto a serving platter creating a smooth layer with the back of a spoon. Leave some texture for the honey to pool in. Arrange the warm roasted carrots artfully on top of the ricotta base. Drizzle generously with the hot honey, making sure some reaches the ricotta layer. Finish with freshly chopped parsley scattered across the dish for color and freshness.

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I discovered the magic of infusing honey with chili years ago at a Spanish tapas restaurant. The chef served a similar dish with goat cheese instead of ricotta. When I recreated it at home, my ricotta version became an immediate family favorite that bridges sophisticated flavor with comfort food appeal.

Make Ahead Options

The beauty of this dish lies in its flexibility. You can roast the carrots and prepare the whipped ricotta up to 24 hours ahead of time. Store the carrots in an airtight container in the refrigerator and reheat them in a 350°F oven for 5 minutes before serving. The whipped ricotta can also be refrigerated but bring it to room temperature before assembling. Make the hot honey just before serving for the best flavor and texture.

Seasonal Variations

While baby carrots create an elegant presentation, this dish transforms beautifully with the seasons. In spring, try it with tender young carrots with their greens still attached. Summer brings colorful heirloom varieties in purple, yellow, and red that create a stunning visual display. In fall and winter, heartier rainbow carrots provide deeper flavor when roasted. The recipe remains the same, but adjusting the cooking time based on thickness ensures perfect tenderness.

Serving Suggestions

This versatile dish works wonderfully as an appetizer for 4 to 6 people or as a side dish for a dinner party. It pairs beautifully with roasted chicken, grilled lamb, or as part of a vegetarian spread. For a complete meal, serve alongside a grain like farro or quinoa. The dish also makes an impressive addition to a brunch table next to frittatas or savory tarts. Consider doubling the recipe if serving a crowd as it disappears quickly.

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Frequently Asked Questions

→ Can I use regular carrots instead of baby carrots?

Yes, you can use regular carrots. Simply cut them into smaller, even-sized pieces to ensure even roasting.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or serve at room temperature.

→ Can I make this dish in advance?

Yes, you can roast the carrots, prepare the whipped ricotta, and make the hot honey dressing ahead of time. Assemble just before serving.

→ Is there a substitute for ricotta cheese?

You can substitute whipped cream cheese or mascarpone for the ricotta, though the flavor and texture will vary slightly.

→ How spicy is the hot honey dressing?

The spice level depends on the amount of red pepper flakes used. You can adjust it to your preference for mild or more heat.