Roasted Carrots with Whipped Ricotta and Hot Honey
Roasted carrots seasoned with thyme, served over whipped lemon ricotta, and finished with a drizzle of hot honey. A vibrant, elegant side dish.
1 Servings
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
For the Whipped Ricotta:
- 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
Instructions
Preheat the Oven
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the Carrots
- Place the sliced carrots in a large mixing bowl. Add olive oil, salt, and fresh thyme. Toss well until the carrots are evenly coated.
Roast the Carrots
- Arrange the seasoned carrots in a single layer on the prepared baking sheet. Roast for 20 to 30 minutes, or until they are tender and slightly caramelized at the edges. Remove from the oven and set aside.
Prepare the Whipped Ricotta
- While the carrots are roasting, combine the ricotta cheese, olive oil, lemon zest, lemon juice, and a pinch of salt in a food processor. Blend until the mixture is smooth and airy. Adjust seasoning to taste.
Assemble the Dish
- Spread the whipped ricotta onto a serving plate or shallow bowl. Arrange the roasted carrots over the ricotta. Drizzle with hot honey just before serving. Garnish with additional thyme leaves, if desired.
Notes
This recipe is naturally gluten-free as written. However, it is essential to verify that the ricotta cheese and hot honey used are certified gluten-free, as some commercial brands may contain additives or be processed in facilities that handle gluten-containing products.