Ingredient
- 1 lb (450 g) carrots, peeled and trimmed
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup whole milk ricotta cheese
- 2 tbsp heavy cream (or milk)
- 1 tbsp lemon juice
- 2 tbsp honey
- ½ tsp red pepper flakes (or more to taste)
- Fresh herbs (parsley, dill, or mint) for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the carrots with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 20–25 minutes, turning halfway, until carrots are tender and lightly caramelized.
- Meanwhile, in a food processor or bowl, whip together ricotta, heavy cream, and lemon juice until smooth and fluffy. Season with a pinch of salt.
- In a small pan or microwave, warm the honey and stir in the red pepper flakes to make hot honey.
- Spread the whipped ricotta on a serving platter. Place roasted carrots on top.
- Drizzle with hot honey and garnish with fresh herbs.
- Serve warm as a side dish or appetizer.
Would you like me to make this recipe fancy restaurant-style plating (with stacked carrots and ricotta smear) or keep it simple family-style?