Ingredients :
For the Roasted Carrots:
- 1 pound baby carrots (or large carrots, halved lengthwise)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Whipped Ricotta:
- 1 cup whole milk ricotta cheese
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper, to taste
For the Hot Honey:
- ¼ cup honey
- 1–2 teaspoons hot sauce (or a pinch of red pepper flakes, to taste)
Optional Garnish:
- Fresh herbs (parsley, dill, or thyme)
- Crushed pistachios or walnuts
Directions :
1. Roast the Carrots:
- Preheat oven to 425°F (220°C).
- On a baking sheet, toss the carrots with olive oil, smoked paprika, salt, and pepper.
- Roast for 20–25 minutes, turning once, until tender and slightly caramelized.
2. Make the Whipped Ricotta:
- In a food processor or blender, combine ricotta, olive oil, honey, salt, and pepper.
- Blend until smooth and creamy, about 1–2 minutes. Adjust seasoning to taste.
3. Prepare the Hot Honey:
In a small bowl, mix honey with hot sauce or red pepper flakes. Warm gently in the microwave (10–15 seconds) to blend flavors.
4. Assemble the Dish:
- Spread the whipped ricotta on a serving plate.
- Arrange the roasted carrots on top.
- Drizzle generously with hot honey and sprinkle with fresh herbs or nuts if desired.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4