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