Description
This Whipped Ricotta and Hot Honey recipe features tender roasted carrots paired with creamy, lemony whipped ricotta and a drizzle of spicy-sweet hot honey—perfect as a flavorful appetizer or side dish.
Ingredients
Carrots
- 12 carrots, sliced lengthwise
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1½ teaspoons fresh thyme
- 1½ teaspoons hot honey
Whipped Ricotta
- ⅔ cup ricotta cheese
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the carrots.
- Toss Carrots: In a large bowl, combine sliced carrots with 1 tablespoon olive oil, ½ teaspoon salt, and 1½ teaspoons fresh thyme until evenly coated. Spread them out in a single layer on a baking sheet.
- Roast Carrots: Roast the carrots in the preheated oven for 20 to 30 minutes, or until they are tender and have a slight caramelization on the edges, stirring halfway through for even cooking.
- Whip Ricotta: While the carrots roast, place ricotta cheese, 1 tablespoon olive oil, lemon zest, lemon juice, and salt (to taste) into a food processor. Pulse until the mixture is smooth and creamy.
- Assemble and Serve: Arrange the roasted carrots on a serving plate. Dollop the whipped ricotta over the top and finish by drizzling 1½ teaspoons of hot honey evenly across the dish for a sweet and spicy kick.
Notes
- Use fresh thyme for the best flavor, but dried thyme can be substituted if needed.
- If you prefer less spice, reduce the amount of hot honey or substitute with regular honey.
- This recipe can be easily doubled to serve more people.
- Serve immediately for the best texture and flavor.
- Leftover whipped ricotta can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American