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Overhead shot of roasted carrots drizzled with hot honey and maple syrup, with dollops of ricotta and sprinkled cumin and smoked paprika.

Roasted Carrots with Ricotta Hot Honey

Vegetarian roasted carrots with whipped ricotta and hot honey, ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 250 kcal

Ingredients
  

Roasted Carrots

  • 1 lb baby or heirloom carrots
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Salt & pepper to taste

Whipped Ricotta

  • 1 cup ricotta
  • 2 tbsp heavy cream
  • 1 tsp lemon zest

Assembly

  • 2 tbsp hot honey
  • Fresh herbs for garnish

Instructions
 

Roasted Carrots

  • Preheat Oven and Prep:

    Heat oven to 400°F (205°C). Cover a baking sheet with parchment paper.

  • Season Carrots:

    Combine carrots with olive oil, maple syrup, cumin, paprika, salt, and pepper. Arrange in a single layer on the sheet.

  • Roast Carrots:

    Bake for 25–30 minutes, turning once halfway, until soft and caramelized.

Whipped Ricotta

  • Make Whipped Ricotta:

    Meanwhile, blend ricotta, heavy cream, and lemon zest using a food processor or hand mixer until fluffy and smooth. Reserve.

Assembly

  • Plate the Dish:

    For serving, distribute whipped ricotta onto a plate. Place roasted carrots on top.

  • Finish and Serve:

    Finish with a drizzle of hot honey and garnish with fresh herbs if desired. Serve either warm or at room temperature.
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