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Sweet Roasted Carrots with Whipped Ricotta and Honey

chef Laya
Caramelized, tender roasted rainbow carrots served over a cloud of citrus-infused whipped ricotta cheese and finished with warm honey, fresh thyme, and flaky sea salt. This vibrant, restaurant-style appetizer or side dish brings elegance to any table with effortless preparation.
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Prepr Time 15 minutes
Cooking Time 30 minutes
ToTal Time 45 minutes
Type of plate Side Dish
kitchen Mediterranean
Serving 6

Ingredients
  

For the Roasted Carrots:

  • 2 lbs 900g whole rainbow carrots (or slender Dutch carrots), scrubbed and trimmed with 1/2-inch tops intact
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey or hot honey
  • 1 tsp fresh thyme leaves
  • 1/2 tsp ground coriander
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper

For the Whipped Ricotta:

  • 15 oz 425g whole-milk ricotta cheese (drained of excess whey)
  • 2 tbsp extra virgin olive oil
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fine sea salt

For Garnish:

  • 2 tbsp hot honey or regular floral honey
  • 2 tbsp roasted pistachios or pine nuts roughly chopped
  • Fresh thyme sprigs and flaky Maldon sea salt

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  • Place trimmed carrots on the baking sheet. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of honey. Season with thyme leaves, ground coriander, salt, and black pepper. Toss well to coat and arrange in a single layer.
  • Roast in the oven for 25 to 30 minutes, tossing halfway through, until carrots are caramelized, blistered in spots, and tender when pierced with a knife.
  • While carrots roast, prepare the whipped ricotta: Place whole-milk ricotta, 2 tablespoons olive oil, lemon zest, lemon juice, and fine salt into a food processor fitted with the S-blade.
  • Process on high speed for 2 to 3 minutes, scraping down the sides as needed, until the ricotta transforms from grainy to completely silky, light, and airy.
  • To assemble, spoon the whipped ricotta onto a wide serving platter. Use the back of a large spoon to create decorative swooshes and shallow wells across the surface.
  • Arrange warm roasted carrots gracefully over the whipped ricotta base.
  • Drizzle generously with warm hot honey, scatter chopped pistachios and fresh thyme over the top, and finish with a pinch of flaky sea salt. Serve warm with crusty bread.