Name: Roasted Carrots with Whipped Ricotta and Hot Honey
Cook time: 30 min
Ingredients: 12 medium carrots (peeled and sliced lengthwise); 1 tablespoon olive oil; ½ teaspoon kosher salt; 1½ teaspoons fresh thyme leaves; 1½ teaspoons hot honey; ⅔ cup whole milk ricotta cheese; 1 tablespoon olive oil; 1 teaspoon freshly grated lemon zest; 1 teaspoon freshly squeezed lemon juice; Salt (to taste)

Roasted carrots with whipped ricotta, hot honey, thyme, lemon, and olive oil—sweet, creamy, spicy, and wildly easy to pull off.

So there I was, standing in front of my open fridge, doing that thing where you pretend if you stare long enough, something gourmet will materialize between the mustard and week-old rotisserie chicken.

Instead, I found a bag of carrots I’d bought with the best of intentions (you know the ones), half a tub of ricotta leftover from a failed lasagna attempt, and a bottle of hot honey I bought on a whim after watching someone drizzle it over fried chicken on TikTok at 1 a.m. in bed. Real life.

Anyway, I stared at those three things for a minute and thought, “Okay, fine. Let’s try something.”

What came out of my oven and onto the plate surprised me. I mean, it looked… legit. Like something you’d pay $14 for at a hip café where the menus are printed on brown paper and they serve water in mason jars. But more importantly? It tasted incredible. Sweet and earthy carrots. Creamy, lemony ricotta. That spicy-sweet honey drizzle? Unreal.

I didn’t expect to fall in love with Roasted Carrots with Whipped Ricotta and Hot Honey, but here we are. And now I make it way more often than I probably should.

Why You’ll Love This Roasted Carrots with Whipped Ricotta and Hot Honey Recipe?

Okay, first off—it’s roasted carrots. Which I get. Doesn’t exactly scream “sexy side dish.” But I promise you, this combo is different.

You get that caramelized sweetness from the carrots (yes, they can do that), the cool creaminess of whipped ricotta that feels like a cloud made of cheese, and then… the hot honey. Spicy. Sweet. Sticky. Perfect.

It’s like the grown-up version of baby carrots and ranch. Except you’ll want to serve it to guests. Or eat it straight off the tray standing at your stove. Which I may or may not have done more than once.

Also, and I feel like this is important—it looks impressive. Like, if you’re trying to impress a date or your in-laws or, I don’t know, just your cat who silently judges your cooking? This is it.

Ingredient Notes:

This is one of those “grab what you’ve got” kind of recipes. Here’s the rundown with a few notes from the trenches:

Carrots (12, sliced lengthwise): Don’t overthink this. Use what you have. Regular ol’ orange carrots, rainbow ones if you wanna be fancy, even baby carrots in a pinch.
Olive oil (1 tbsp): For roasting. I once used chili oil and it added a little kick. No regrets.
Salt (½ tsp + a pinch): Add more if you’re feeling bold. Or hungover. Salt fixes a lot.
Fresh thyme (1½ tsp): This is great, but dried works. And if you forget to add it? It’ll still be great.
Hot honey (1½ tsp): This makes the whole dish sing. If you don’t have it, stir a pinch of chili flakes into regular honey and boom—you’re a genius.
Ricotta (⅔ cup): Whole milk ricotta gives it that rich, spreadable magic. Low-fat… works. But why do that to yourself?
More olive oil (1 tbsp): For the whipped ricotta. It smooths everything out.
Lemon zest + juice (1 tsp each): That pop of citrus? Not optional. It cuts through the creamy and balances the sweet.
Extra salt (to taste): Because not all ricottas are created equal.

How To Make Roasted Carrots with Whipped Ricotta and Hot Honey?

Step 1: Preheat Like You Mean It
Crank that oven to 425°F. High heat = golden edges = life-changing carrots.

Step 2: Roast Your Carrots Like a Pro
Toss the sliced carrots in olive oil, salt, and thyme. Spread them on a baking sheet in a single layer. No stacking! Crowding the pan leads to steamed carrots. We want roasted—with caramelized edges and crispy bits. Roast for 20–30 minutes, flipping halfway if you remember.

Step 3: Whip That Ricotta Into a Dream
In a food processor (or with a sturdy whisk and a little arm workout), blend the ricotta, olive oil, lemon zest, lemon juice, and salt. It should be creamy, smooth, and kinda luxurious. Taste it. You’ll know when it’s right.

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Step 4: Plate Like a Fancy Person
Spread the whipped ricotta onto a plate or shallow bowl. Make it swoopy. No one likes flat ricotta. Top with the roasted carrots, warm and golden. Drizzle the hot honey over everything like you’re on a cooking show and the cameras are rolling.

Step 5: Eat It Immediately and Wonder Why You Haven’t Made This Sooner
Serve it up while the carrots are still warm. You can even add a few more thyme leaves on top if you’re feelin’ it.

Storage Options:

Honestly, this dish doesn’t last long. But if you do have leftovers:

Store the carrots and ricotta separately.
Reheat the carrots in the oven or a skillet to keep them crisp.
Stir the ricotta before serving—it might firm up a bit.
Save the hot honey drizzle until you’re ready to eat. It gets weird in the fridge.

Variations and Substitutions:

Nuts: Add chopped pistachios or walnuts for crunch. Toast them if you’re feeling fancy.
More herbs: Try rosemary, basil, or even dill if you want to get wild.
Other veg: Swap carrots for roasted sweet potatoes, beets, or even squash. Different veg, same vibe.
Spice it up: Mix chili flakes into the ricotta for an extra kick.
Go dairy-free: Use whipped tahini, hummus, or vegan ricotta. Still creamy. Still good.

What to Serve with Roasted Carrots with Whipped Ricotta and Hot Honey?

Grilled chicken, pork chops, or salmon
Crusty bread or warm pita to swipe through the ricotta
A grain bowl with quinoa and greens (hello, meal prep)
A glass of wine, preferably white, unless it’s Tuesday and then anything goes

Frequently Asked Questions:

Can I make this ahead of time?
Totally. Roast the carrots and whip the ricotta a day ahead. Just keep them separate and assemble when you’re ready to serve.

Do I have to use hot honey?
Nope. You can warm regular honey with chili flakes. Or skip it entirely and drizzle with balsamic glaze. But the heat really does take it to the next level.

Can I eat this cold?
Yes. I have, multiple times, straight from the fridge. No regrets.

Look, I know it sounds a little “Pinterest board” at first, but this Roasted Carrots with Whipped Ricotta and Hot Honey recipe hits all the notes. It’s bold, comforting, creamy, spicy, and honestly just plain fun to make. Plus, it uses stuff you probably already have, and somehow feels like a restaurant dish.

If you make it—please tell me. Did you swap in goat cheese? Add nuts? Eat it with your fingers over the sink at midnight?
Same. Let’s talk carrots.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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