Roasted Carrots with Whipped Ricotta and Hot Honey 🥕🍯🧀

🌿 Roasted Carrots with Whipped Ricotta and Hot Honey (Mediterranean Style)

🕒 Total Time: 35–40 minutes

🍽️ Serves: 4

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🥕 Ingredients

For the Roasted Carrots

• 1 ½ lbs (700 g) young carrots, peeled and trimmed (rainbow carrots look beautiful)

• 2 tbsp extra-virgin olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika (optional but adds depth)

• ½ tsp sea salt

• ¼ tsp black pepper

• Zest of ½ lemon

For the Whipped Ricotta

• 1 cup (250 g) whole milk ricotta cheese

• 2 tbsp Greek yogurt or labneh (for tang)

• 1 tbsp extra-virgin olive oil

• ½ clove garlic, finely grated

• ½ tsp sea salt

• Freshly ground black pepper, to taste

For the Hot Honey

• ¼ cup honey

• ½–1 tsp chili flakes (adjust to heat preference)

• 1 tsp apple cider vinegar or lemon juice

To Garnish

• 2 tbsp toasted pistachios or pine nuts

• Fresh mint or parsley, chopped

• Extra lemon zest or a squeeze of lemon juice

• Drizzle of olive oil

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👩‍🍳 Instructions

1. Roast the Carrots

1. Preheat oven to 425°F (220°C).

2. Toss carrots with olive oil, cumin, paprika, salt, pepper, and lemon zest.

3. Spread evenly on a baking sheet lined with parchment paper.

4. Roast 25–30 minutes, flipping halfway through, until tender and caramelized.

2. Make the Whipped Ricotta

1. In a food processor or blender, combine ricotta, yogurt, olive oil, garlic, salt, and pepper.

2. Blend until smooth and fluffy (about 30–45 seconds).

3. Taste and adjust seasoning. Chill until ready to serve.

3. Prepare the Hot Honey

1. In a small saucepan, gently warm the honey with chili flakes over low heat for 2–3 minutes.

2. Remove from heat, stir in vinegar or lemon juice, and let cool slightly.

4. Assemble

1. Spread a generous layer of whipped ricotta on a serving platter.

2. Arrange roasted carrots on top.

3. Drizzle with warm hot honey.

4. Sprinkle with toasted pistachios and chopped herbs.

5. Finish with a touch of lemon zest and olive oil.

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💡 Tips & Variations

• Add crumbled feta or goat cheese for extra Mediterranean tang.

• Try adding pomegranate seeds for a burst of sweetness and color.

• Substitute carrots with roasted beets or sweet potatoes for variation.

• Serve warm or at room temperature — perfect for a mezze platter or brunch table.