Description
Sweet roasted carrots are served over creamy whipped ricotta with a drizzle of spicy hot honey and crunchy toasted pistachios. An elegant, easy side dish or appetizer.
Ingredients
Scale
- For the roasted carrots:
- 2 pounds carrots, peeled and halved lengthwise if thick
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For the whipped ricotta:
- 1 cup whole-milk ricotta
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- For the hot honey:
- 1/4 cup honey
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon unsalted butter
- For garnish:
- 1/4 cup pistachios, chopped
- 2 tablespoons fresh parsley or mint leaves
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Arrange in a single layer on the prepared baking sheet.
- Roast for 20 to 25 minutes, flipping halfway through, until the carrots are tender and caramelized at the edges.
- Meanwhile, in a medium bowl, combine the ricotta, 1 tablespoon olive oil, lemon zest, lemon juice, and 1/4 teaspoon salt. Whisk until smooth and creamy.
- In a small saucepan, combine the honey and crushed red pepper flakes. Heat over low until warm and bubbly. Remove from heat and stir in the butter until melted.
- Spread the whipped ricotta on a serving platter. Top with the roasted carrots.
- Drizzle with the hot honey, then sprinkle with chopped pistachios, fresh herbs, and a pinch of salt. Serve warm.
Notes
The whipped ricotta can be made up to 2 days ahead and kept refrigerated. The hot honey can also be prepared in advance; reheat gently before serving. For a nut-free version, omit the pistachios or substitute toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Side Dish
- Cuisine: Mediterranean-American
Nutrition
- Calories: 390
- Sugar: 28g
- Fat: 22g
- Carbohydrates: 44g
- Protein: 8g