Roasted Carrots with Whipped Ricotta Recipe

Sweet, caramelized roasted carrots paired with creamy, airy whipped ricotta and a drizzle of honey. This dish is a delightful combination of textures and flavors, perfect as an appetizer or side dish.

Ingredients:

  • For the Roasted Carrots:
    • 1 pound carrots, washed and cut into 2-inch pieces (you can peel them if you want to, but it is not necessary)
    • 2 tablespoons olive oil  
    • 1 teaspoon dried thyme (or fresh thyme sprigs)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
  • For the Whipped Ricotta:
    • 1 cup whole milk ricotta cheese
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • Salt and pepper to taste
  • For Garnish:
    • Honey, for drizzling
    • Fresh herbs (such as parsley or chives), chopped (optional)
    • crushed red pepper flakes (optional)

Instructions:

  1. Prepare the Carrots:
    • Preheat oven to 400°F (200°C).
    • In a large bowl, toss the carrots with olive oil, thyme, salt, and pepper.
    • Spread the carrots in a single layer on a baking sheet.
  2. Roast the Carrots:
    • Roast for 25-35 minutes, or until the carrots are tender and caramelized, turning them halfway through the cooking time.
  3. Prepare the Whipped Ricotta:
    • While the carrots are roasting, combine the ricotta cheese, olive oil, and lemon juice in a food processor or blender.
    • Blend until smooth and creamy, scraping down the sides as needed.
    • Season with salt and pepper to taste.
  4. Assemble the Dish:
    • Spread the whipped ricotta on a serving platter.
    • Arrange the roasted carrots over the ricotta.
    • Drizzle with honey.
    • Garnish with fresh herbs and crushed red pepper flakes, if desired.
  5. Serve:
    • Serve immediately.

Tips and Variations:

  • For extra flavor, add a pinch of garlic powder or smoked paprika to the carrots before roasting.
  • You can use different herbs, such as rosemary or oregano, instead of thyme.
  • For a little added crunch, sprinkle some toasted nuts, such as pistachios or pine nuts, over the finished dish.
  • If you do not have a food processor or blender, the ricotta can be whipped by hand, but it will take more effort to get the desired light and fluffy texture.

Enjoy!

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