Roast the Carrots
Preheat your oven to 425°F (220°C).
Toss the carrots with olive oil, salt, pepper, and spices/herbs if using. Arrange on a baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway, until the carrots are tender with caramelized edges.
Make the Whipped Ricotta
While the carrots roast, add ricotta, olive oil, cream cheese (if using), salt, and lemon zest to a food processor or bowl.
Blend or whisk until smooth, creamy, and light—about 1–2 minutes. Taste and adjust seasoning.
Pro Tip: Chill for a few minutes for firmer texture or leave at room temp for easy spreading.
Prepare the Hot Honey
In a small saucepan or microwave-safe bowl, warm the honey with red pepper flakes and vinegar or lemon juice for 1–2 minutes until just bubbling slightly.
Let steep for a few minutes to infuse. Strain if desired (or leave flakes for more kick).
Assemble the Dish
- Spread a generous swirl of whipped ricotta on a serving plate.
- Top with roasted carrots, arranged artfully.
- Drizzle with warm hot honey.
- Garnish with extra thyme, flaky salt, lemon zest, or toasted nuts/seeds (optional).
Serving Ideas
- Serve as a vegetarian appetizer with crusty bread
- Add to grain bowls with farro or quinoa
- Pair with grilled meats or baked salmon
- Make it a toast topping on sourdough or flatbread
- Great addition to brunch or charcuterie spreads
Final Thoughts
This Roasted Carrots with Whipped Ricotta and Hot Honey dish is what happens when simple ingredients meet elegant execution. The balance of sweet, spicy, salty, creamy, and tangy makes it a standout on any table.
Whether you’re impressing guests or just treating yourself, this recipe brings restaurant-level flavor to your kitchen—with barely any effort.