Ingredients
Carrots, medium-sized: 2 lbs (about 8-10 carrots)
Olive oil: 2 tablespoons
Salt: ½ teaspoon, or to taste
Black pepper: ¼ teaspoon, or to taste
Whole milk ricotta cheese: 1 cup
Heavy cream: 2 tablespoons
Fresh lemon juice: 1 teaspoon
Hot honey: 2-3 tablespoons, or to taste
Fresh thyme or parsley (optional, for garnish): 1 tablespoon, chopped
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scrub the carrots clean (do not peel if organic). Trim tops and ends. Cut into 2-3 inch pieces or ½-inch diagonal rounds.
3. Place carrots on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer (use two sheets if needed).
4. Roast for 25-35 minutes, tossing halfway through, until tender-crisp and caramelized.
5. While carrots roast, in a medium bowl combine ricotta, heavy cream, and lemon juice. Whip with a whisk or hand mixer for 2-3 minutes until light and airy.
6. Transfer roasted carrots to a serving platter. Dollop with whipped ricotta, drizzle with hot honey, and garnish with fresh herbs if desired. Serve immediately.
Notes
For best results, do not overcrowd the pan; steam prevents caramelization. Use high-quality whole milk ricotta for the creamiest texture. Adjust hot honey to your spice preference. The lemon juice in the ricotta brightens the dish—do not skip. You can whip the ricotta a day in advance and store it in the fridge; whisk again before serving. Leftover carrots and ricotta should be stored separately in airtight containers for up to 3-4 days. To reheat carrots, warm them in a 350°F oven for 10-15 minutes; do not reheat the ricotta directly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 35mg