Description
A beautiful balance of earthy sweetness, creamy tang, and spicy warmth—this dish brings roasted carrots to life with a whipped ricotta base and a drizzle of homemade hot honey. It’s perfect for a holiday side or a standout vegetarian appetizer. One original twist? A dusting of dukkah over the top for added crunch and flavor depth. The nutty, spiced blend complements the honey and elevates the dish with just one extra step.
Equipment Needed
Baking sheet
Mixing bowl
Food processor or hand mixer
Small saucepan
Rubber spatula or spoon
Serving platter
Ingredients
For the Roasted Carrots:
- 1 lb baby or heirloom carrots, peeled and tops trimmed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
For the Whipped Ricotta:
- 1 cup whole-milk ricotta cheese
- 2 tbsp heavy cream (or use olive oil for a lighter version)
- 1 tsp lemon zest
- Salt and pepper, to taste
For the Hot Honey:
- 1/4 cup honey
- 1/2 tsp red pepper flakes
- 1 tsp apple cider vinegar
For Garnish:
- 2 tbsp chopped pistachios
- 1 tsp fresh thyme leaves
- 1 tbsp chopped parsley
- 1 tbsp dukkah spice blend (optional but recommended for texture and nutty depth)
Instructions
- Roast the Carrots:
Preheat your oven to 400°F (200°C).
Place the carrots on a baking sheet and toss with olive oil, cumin, smoked paprika, salt, and pepper.
Spread them in a single layer and roast for 25 to 30 minutes, or until fork-tender and slightly caramelized. - Make the Whipped Ricotta:
In a food processor or using a hand mixer, blend the ricotta with heavy cream and lemon zest.
Season with a pinch of salt and pepper.
Whip until smooth, about 1 to 2 minutes. Set aside or refrigerate until ready to serve. - Prepare the Hot Honey:
In a small saucepan, combine honey and red pepper flakes.
Warm gently over low heat for 5 minutes, just until fragrant.
Remove from heat and stir in the apple cider vinegar.
Let sit while you assemble the dish so the flavors can meld. - Assemble the Dish:
Spread the whipped ricotta across the base of a large serving platter.
Arrange the roasted carrots over the ricotta.
Drizzle with warm hot honey.
Sprinkle with chopped pistachios, fresh thyme, parsley, and a light dusting of dukkah.
Serve immediately or at room temperature.
Notes
Adding dukkah to this recipe gives it an edge. It’s a simple Middle Eastern nut and spice mix—often including sesame seeds, coriander, and hazelnuts—that adds crunch and a savory depth that pairs beautifully with the hot honey and ricotta. It makes the dish feel slightly exotic without overwhelming the main flavors. You can find it at specialty markets or make your own.
This dish is naturally gluten-free and can be made lighter by substituting olive oil for cream in the whipped ricotta. For vegan adaptation, replace ricotta with a plant-based spread and use agave in place of honey.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 7g