Roasted carrots with ricotta (Print Version)
# Ingredients:
→ Carrots
01 -
1 lb whole baby carrots, trimmed and peeled
02 -
2 tablespoons olive oil
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
1/4 teaspoon smoked paprika
06 -
1/4 teaspoon garlic powder
→ Whipped Ricotta
07 -
1 cup ricotta cheese (whole milk)
08 -
1 tablespoon olive oil
09 -
1 teaspoon lemon zest
10 -
Salt and pepper to taste
→ Hot Honey Dressing
11 -
1/3 cup honey
12 -
1/2 teaspoon red pepper flakes, adjusted to taste
13 -
Fresh chopped parsley for garnish
# Instructions:
01 -
Preheat oven to 425°F (220°C). Toss carrots with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated. Arrange in a single layer on a baking sheet. Roast for 20–25 minutes or until tender and slightly caramelized, flipping halfway through.
02 -
In a food processor or blender, blend ricotta, olive oil, lemon zest, salt, and pepper until smooth and fluffy, about 1–2 minutes. Set aside.
03 -
In a small saucepan, gently heat honey with red pepper flakes over low heat for 2–3 minutes until warm and infused. Do not boil. Set aside to cool slightly.
04 -
Spread whipped ricotta on a serving platter. Top with warm roasted carrots. Drizzle generously with hot honey. Garnish with freshly chopped parsley and an extra drizzle of olive oil if desired. Serve warm or at room temperature for a perfect appetizer or side dish.