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A vibrant close-up shows the finished dish, Hot Honey Whipped Ricotta Carrots, highlighting the creamy texture and colorful glaze.

Hot Honey Whipped Ricotta Carrots

These Hot Honey Whipped Ricotta Carrots offer a delightful blend of sweet, creamy, and spicy flavors. Tender roasted carrots are nestled on a cloud of airy whipped ricotta, drizzled with a tantalizingly sweet and spicy hot honey, creating a flavor explosion.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots, peeled and cut into 1/2-inch thick rounds
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 15 ounces whole milk ricotta cheese, drained well
  • 2 tablespoons heavy cream
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup honey
  • 1-2 teaspoons hot sauce such as sriracha or chili garlic sauce
  • Pinch of red pepper flakes optional
  • Fresh thyme sprigs optional
  • Chopped parsley optional
  • Toasted nuts such as walnuts or pecans) (optional

Equipment

  • Large bowl
  • Baking sheet
  • Oven
  • Fine-mesh sieve
  • Cheesecloth or paper towels
  • Food processor or electric mixer
  • Small saucepan
  • Serving platter or individual plates
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the carrots with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Make sure the carrots are evenly coated.
  3. Spread the carrots in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until tender and slightly caramelized.
  5. Place the 15 ounces ricotta cheese in a fine-mesh sieve lined with cheesecloth or paper towels. Let it drain for at least 30 minutes, or longer for a thicker consistency.
  6. In a food processor or with an electric mixer, combine the drained ricotta, 2 tablespoons heavy cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whip until smooth and creamy, about 2-3 minutes.
  7. In a small saucepan, combine 1/4 cup honey, 1-2 teaspoons hot sauce, and a pinch of red pepper flakes (if using).
  8. Heat over low heat for 2-3 minutes, stirring constantly, until the honey is slightly warmed and the ingredients are well combined. Do not boil.
  9. Spread the whipped ricotta on a serving platter or individual plates.
  10. Arrange the roasted carrots on top of the whipped ricotta.
  11. Drizzle generously with hot honey.
  12. Garnish with fresh thyme sprigs, chopped parsley, and toasted nuts, if desired.
  13. Serve immediately and enjoy!

Notes

You can roast the carrots and make the whipped ricotta up to a day in advance and store them in the refrigerator. The hot honey can be made several days in advance and stored at room temperature. For a spicier honey, add more hot sauce. To make ahead, roast carrots a day in advance, store in fridge. Make whipped ricotta a day in advance, store in fridge; bring to room temp before serving. Make hot honey several days in advance, store at room temp. Reheat gently if needed.