Ingredients
Scale
- 2 pounds small carrots (scrubbed clean, greens trimmed to 1 inch)
- 3 tablespoons extra virgin olive oil
- 1 cup whole milk ricotta cheese
- 1/4 cup honey
- 1 teaspoon red pepper flakes (or more, to taste)
- 1/2 teaspoon fresh lemon zest
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the carrots with the olive oil, kosher salt, and black pepper until evenly coated. Spread the carrots in a single layer and roast for 20 to 30 minutes, or until fork-tender and slightly caramelized.
- Step 2: While the carrots are roasting, prepare the whipped ricotta. In a food processor, combine the ricotta cheese, lemon zest, and a small pinch of salt. Process for 3 to 4 minutes, scraping down the sides, until the ricotta is completely smooth, airy, and fluffy. Set aside.
- Step 3: Prepare the hot honey. In a small saucepan, combine the honey and red pepper flakes. Heat over low heat for 2 to 3 minutes until the mixture is warm and slightly runny, infusing the honey with the chili flavor. Do not boil. Remove from heat.
- Step 4: Once the carrots are tender and removed from the oven, prepare to plate the dish. Spread the whipped ricotta mixture onto a platter or serving dish, creating a smooth, generous base.
- Step 5: Arrange the warm roasted carrots neatly on top of the bed of whipped ricotta. Drizzle the entire dish generously with the prepared hot honey mixture just before serving.
Notes
- Store leftover roasted carrots and whipped ricotta separately in airtight containers in the refrigerator for up to 3 days; the hot honey can be kept at room temperature.
- To maintain texture, reheat leftover carrots briefly in a 350°F (175°C) oven until just warmed through, and always serve them over fresh, chilled ricotta for the best temperature contrast.
- For an elevated presentation, try garnishing the final platter with toasted pistachios or fresh thyme leaves before drizzling the hot honey for added crunch and aroma.
- Ensure your whole milk ricotta is cold before processing and let the food processor run the full 3 to 4 minutes—this aeration is crucial for achieving that light, airy “whipped” texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American