ROASTED CARROTS WITH WHIPPED RICOTTA AND HOT HONEY

I remember, as a little girl, running through my grandma’s garden, where between rows of dill, parsley, and beets, there grew neat lines of plump carrots. Grandma always said the smallest ones were the sweetest and best eaten raw. She’d pull one out, rub it against her apron, and hand it to me like candy. That taste—earthy, sweet, and crunchy—has stayed with me forever.

Now, as a mature woman who has grown to love cooking not just as a way to feed my loved ones, but also as a way to express emotion and celebrate moments, I return to this humble vegetable with great joy. Roasted carrots with whipped ricotta and hot honey is a dish that combines the nostalgia of childhood with a modern culinary twist. The flavors are surprisingly harmonious—sweet roasted carrot, creamy slightly tangy ricotta, and spicy honey come together in a way that works for every season.

This is a recipe that could easily become your new tradition. Served as an appetizer, a light lunch, or a side for dinner, it’s visually stunning and satisfyingly healthy. Even better—it’s incredibly simple and quick to make, yet looks like something straight out of a fine restaurant. Ready to discover a new side of the common carrot?

Ingredients

Carrots

• 1 bunch of young carrots (about 10, with tops)

• 2 tablespoons olive oil

• Sea salt to taste

• Freshly ground black pepper

Whipped Ricotta

• 250 g ricotta cheese (preferably high-quality, cow or sheep milk)

• 2 tablespoons Greek yogurt (optional, for a lighter texture)

• Zest of ½ lemon

• Pinch of salt

Hot Honey

• 3 tablespoons honey (acacia or linden is ideal)

• ½ teaspoon chili flakes or chili powder

• 1 tablespoon apple cider vinegar (to balance the sweetness)

Garnish

• Fresh parsley or mint (chopped)

• Finely ground black pepper or za’atar (optional)

Diet-friendly substitutions:

• Replace ricotta with plant-based cheese for a vegan version

• Use maple syrup with chili instead of honey (for vegans)

• Lactose-free Greek yogurt for those with sensitivities

Step-by-Step Instructions

Step 1 – Preparing the Carrots

Peel the carrots, leaving a small bit of the tops on—it’s visually appealing and practical when eating. Wash thoroughly and pat dry. Place the carrots on a baking sheet lined with parchment, drizzle with olive oil, sprinkle with salt and pepper. Roast in a preheated oven at 200°C (390°F) for about 25 minutes, until tender and slightly caramelized.

Step 2 – Whipping the Ricotta

In a bowl, combine ricotta, yogurt, lemon zest, and salt. Whip with a mixer or whisk until light and fluffy. You can also use a blender for a silkier texture.

Step 3 – Making the Hot Honey

In a small saucepan, gently warm the honey with chili flakes and apple cider vinegar. Do not boil—just heat enough to release the aroma and meld the flavors. Set aside to cool slightly.

Step 4 – Assembling the Dish

Spread a generous layer of whipped ricotta on a serving platter. Arrange the roasted carrots on top. Drizzle with hot honey and sprinkle with fresh herbs. Add a dash of za’atar or extra pepper if desired.

Why This Recipe Works

This combination of flavors isn’t accidental. Roasting enhances the natural sweetness of carrots and deepens their flavor. Lemon-kissed ricotta balances it out with creaminess and acidity, while the hot honey adds a surprising kick. Texture is also key—tender carrots, smooth ricotta, and silky honey make a beautiful contrast. Plus, it stores well, can be served warm or cold, and easily adapts to dietary needs.

Variations and Versions

1. Classic: As written, with ricotta and hot honey.

2. Low-calorie: Use 0% fat cottage cheese instead of ricotta, reduce honey to 1 tbsp, add more lemon and herbs.

3. Gluten-free: Naturally gluten-free—just make sure spices don’t contain any additives.

4. Family-friendly: Omit the chili or use very little; serve with croutons or baby potatoes for extra satiety.

Other ideas:

• Instead of ricotta: hummus, labneh, or mascarpone

• Instead of carrots: roasted beets, sweet potatoes, parsnips

• Instead of honey: balsamic glaze or pomegranate molasses

Cooking Tips

• Use young carrots—they’re sweeter and look prettier.

• You can make ricotta at home from milk and lemon juice—just like my mom used to.

• Whip the ricotta a bit longer—it becomes as fluffy as a dessert mousse.

• Hot honey keeps for a week in a jar—great on cheese, toast, or even pizza.

Serving Ideas

This dish is perfect for:

• Holiday tables – a colorful veggie alternative to heavier dishes

• Family dinners – pairs wonderfully with roast meat or fish

• Girls’ night in – with wine, olives, and bread

• Office lunch – keep carrots and ricotta separate until serving

Serve on a ceramic platter with a serving spoon and crusty bread. It’s simple yet so “home.”

Practical Tips

• Roast the carrots a day ahead—reheat for 10 minutes before serving.

• Whip the ricotta just before serving for best fluffiness.

• The spicy honey is also great on blue cheese or soft goat cheese.

• Chop herbs right before serving to keep them fresh and vibrant.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Nutritional Information (per serving)

• Calories: ~180 kcal

• Protein: 6 g

• Sodium: 150 mg

• Fiber: 4 g

• Fat: 9 g (mostly unsaturated)

• Benefits: supports digestion, heart-healthy, low glycemic index

Common Mistakes

1. Using large, uneven carrots – they roast unevenly. Choose similar sizes.

2. Too much chili – it can overpower. Add gradually and taste.

3. Overloading the plate – too much honey or cheese can weigh it down.

4. Skipping seasoning – lemon zest and a pinch of salt make all the difference.

Summary

This dish has everything I love about cooking—simplicity, health, flavor, and memory. While it’s not my grandma’s garden carrot, it carries the spirit of tradition in every bite. Try it, love it, experiment—and share it with the ones you care about most!

Frequently Asked Questions (FAQ)

Q: Can I make this dish ahead of time?

A: Yes! Prepare the components separately and assemble just before serving.

Q: What can I substitute for ricotta?

A: Use hummus, labneh, or mascarpone—depending on your flavor preference.

Q: How should I store leftovers?

A: In an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Q: Can I make a gluten-free version?

A: Absolutely! This recipe is naturally gluten-free—just check your spices for additives.

ROASTED CARROTS WITH WHIPPED RICOTTA AND HOT HONEY

---

• Author: Caroline Jones
• Total Time: 35 minutes

Print Recipe

Pin Recipe

Description

Try it, love it, experiment—and share it with the ones you care about most!

---

Ingredients

Scale 1x2x3x

Carrots

• 1 bunch of young carrots (about 10, with tops)
• 2 tablespoons olive oil
• Sea salt to taste
• Freshly ground black pepper

Whipped Ricotta

• 250 g ricotta cheese (preferably high-quality, cow or sheep milk)
• 2 tablespoons Greek yogurt (optional, for a lighter texture)
• Zest of ½ lemon
• Pinch of salt

Hot Honey

• 3 tablespoons honey (acacia or linden is ideal)
• ½ teaspoon chili flakes or chili powder
• 1 tablespoon apple cider vinegar (to balance the sweetness)

Garnish

• Fresh parsley or mint (chopped)
• Finely ground black pepper or za’atar (optional)

Diet-friendly substitutions:

• Replace ricotta with plant-based cheese for a vegan version
• Use maple syrup with chili instead of honey (for vegans)
• Lactose-free Greek yogurt for those with sensitivities

---

Instructions

Step 1 – Preparing the Carrots

Peel the carrots, leaving a small bit of the tops on—it’s visually appealing and practical when eating. Wash thoroughly and pat dry. Place the carrots on a baking sheet lined with parchment, drizzle with olive oil, sprinkle with salt and pepper. Roast in a preheated oven at 200°C (390°F) for about 25 minutes, until tender and slightly caramelized.

Step 2 – Whipping the Ricotta

In a bowl, combine ricotta, yogurt, lemon zest, and salt. Whip with a mixer or whisk until light and fluffy. You can also use a blender for a silkier texture.

Step 3 – Making the Hot Honey

In a small saucepan, gently warm the honey with chili flakes and apple cider vinegar. Do not boil—just heat enough to release the aroma and meld the flavors. Set aside to cool slightly.

Step 4 – Assembling the Dish

Spread a generous layer of whipped ricotta on a serving platter. Arrange the roasted carrots on top. Drizzle with hot honey and sprinkle with fresh herbs. Add a dash of za’atar or extra pepper if desired.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 180 kcal
• Protein: 6 g