Roasted Carrots Whipped Ricotta Honey (Print Version)
# Ingredients:
→ Roasted Carrots
01 -
450 g carrots, peeled and halved or left whole if thin
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
0.5 teaspoon ground cumin (optional)
06 -
0.5 teaspoon smoked paprika or chilli flakes (optional)
→ Whipped Ricotta
07 -
240 g ricotta cheese (full-fat recommended)
08 -
1–2 tablespoons milk or cream
09 -
1 tablespoon olive oil
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
Zest of 0.5 lemon (optional)
→ Hot Honey
13 -
60 ml honey
14 -
0.5–1 teaspoon red pepper flakes, to taste
15 -
Splash of apple cider vinegar or lemon juice (optional)
→ Garnish (optional)
16 -
Fresh herbs such as parsley, thyme, or mint
# Instructions:
01 -
Preheat oven to 220°C. Arrange carrots on a baking sheet, drizzle with olive oil, and season with salt, pepper, and spices if desired. Toss to coat thoroughly and spread in a single layer. Roast for 25–30 minutes, flipping once, until carrots are caramelised and tender.
02 -
Blend ricotta, olive oil, milk or cream, salt, pepper, and optional lemon zest in a food processor or with a hand mixer until smooth and creamy, approximately 1 minute. Taste and adjust seasoning as needed. Keep refrigerated until use.
03 -
In a small saucepan over low heat, gently warm honey. Stir in red pepper flakes and allow to infuse for 3–5 minutes. For added balance, mix in a splash of vinegar or lemon juice if desired. Remove from heat and let cool slightly.
04 -
Spread whipped ricotta onto a serving platter or plates. Arrange roasted carrots over the ricotta and generously drizzle with hot honey. Garnish with fresh herbs if preferred.
# Notes:
01 -
For additional crunch, sprinkle with chopped pistachios, walnuts, or toasted seeds before serving.
02 -
Serve over cooked grains such as farro, couscous, or quinoa for a more substantial meal.
03 -
Using rainbow carrots creates a visually striking presentation.