Ingredients
- 1 lb (450g) carrots, peeled and trimmed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup ricotta cheese
- 2 tbsp cream or milk (optional, for smoother ricotta)
- 2 tbsp honey
- ½ tsp red pepper flakes (adjust to taste)
- Fresh parsley or chives, chopped (for garnish)
- Lemon zest (optional, for brightness)
Instructions
- Preheat oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare carrots: Place the carrots on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread in a single layer.
- Roast: Roast carrots for 20–25 minutes, or until tender and lightly caramelized, turning halfway through.
- Make whipped ricotta: While carrots roast, add ricotta and cream (if using) to a food processor or blender. Blend until smooth and creamy, about 1–2 minutes. Taste and adjust with salt if needed.
- Make hot honey: In a small saucepan over low heat, warm the honey with red pepper flakes for 1–2 minutes (do not boil). Remove from heat and let it infuse.
- Assemble: Spread the whipped ricotta on a serving platter. Arrange the roasted carrots on top. Drizzle generously with hot honey.
- Finish: Sprinkle with fresh parsley or chives, and a bit of lemon zest if desired. Serve warm.
If you want, I can also give you a fancier restaurant-style plating version so it looks elegant for guests.