Roasted Carrots with Whipped Ricotta and Hot Honey

Roasted Carrots with Whipped Ricotta and Hot Honey is a vibrant and flavorful side dish that’s as beautiful as it is delicious. I take tender roasted carrots, place them over a creamy bed of whipped ricotta, and finish with a drizzle of hot honey for the perfect balance of savory, sweet, and spicy. It’s easy enough for a weeknight but elegant enough for dinner parties.

Why You’ll Love This Recipe

I love this recipe because it turns a simple vegetable into something extraordinary. The carrots caramelize beautifully in the oven, bringing out their natural sweetness. The whipped ricotta is rich and smooth, creating a lovely contrast in texture and flavor. And the hot honey adds that spicy kick that pulls everything together. It’s bold, colorful, and packed with flavor—without a lot of effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Carrots (whole, peeled or scrubbed)

• Olive oil

• Salt and pepper

• Fresh thyme or rosemary (optional for roasting)

• Whole milk ricotta

• Lemon zest

• Honey

• Red pepper flakes or hot sauce (to spice the honey)

Directions

1. I start by preheating the oven to 425°F (220°C).

2. I toss the carrots with olive oil, salt, pepper, and fresh herbs if I’m using them, then roast them on a baking sheet for about 25–30 minutes, flipping halfway, until tender and caramelized.

3. While the carrots roast, I whip the ricotta in a food processor or with a hand mixer until it’s light and creamy. I mix in a little lemon zest and a pinch of salt to brighten the flavor.

4. To make the hot honey, I warm the honey slightly and stir in red pepper flakes or a few dashes of hot sauce.

5. I spread the whipped ricotta on a serving plate, arrange the roasted carrots on top, and drizzle everything with the hot honey.

6. I finish with extra lemon zest or fresh herbs if I want a little garnish.

Servings and timing

This recipe serves about 4 people as a side dish. The total time is around 35 minutes, with 10 minutes for prep and 25 minutes for roasting. It’s quick, easy, and looks like something from a restaurant.

Variations

• I sometimes use rainbow carrots for a pop of color and visual appeal.

• For a deeper flavor, I roast the carrots with a splash of balsamic vinegar or maple syrup.

• I’ve added toasted nuts like pistachios or walnuts on top for a bit of crunch.

• If I want more heat, I infuse the honey with extra red pepper flakes and let it sit longer.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the carrots gently in the oven at 350°F (175°C) until heated through. I whip fresh ricotta if needed, and drizzle with more hot honey just before serving. It’s best to keep the components separate until I’m ready to serve.

FAQs

Can I make this dish ahead of time?

Yes, I roast the carrots and whip the ricotta ahead of time. I reheat the carrots and assemble the dish right before serving for best texture and flavor.

What kind of honey works best for hot honey?

I use any good-quality honey I have on hand. I prefer wildflower or clover honey for their balanced sweetness, and I spice it up with red pepper flakes or a splash of hot sauce.

Can I substitute ricotta with another cheese?

Absolutely. I’ve used whipped feta or goat cheese in place of ricotta for a sharper flavor. It changes the dish a bit, but still tastes great.

How spicy is the hot honey?

It’s easy to control the heat. I start with a small amount of red pepper flakes or hot sauce and adjust based on how spicy I want it.

Is this dish vegetarian?

Yes, it’s completely vegetarian. I just make sure to check the ricotta and honey brands I use if I’m cooking for someone with strict dietary preferences.

Conclusion

Roasted Carrots with Whipped Ricotta and Hot Honey is a dish I keep coming back to. It’s simple, elegant, and full of flavor. Whether I’m serving it as a side, appetizer, or part of a veggie-focused spread, it always adds color and personality to the table.