Roasted Carrots with Ricotta (Printable Version)
Tender roasted carrots topped with creamy whipped ricotta and a touch of hot honey drizzle.
# Ingredients Required:
→ Vegetables
01 -
450 grams carrots, peeled and cut into 2.5 cm pieces
→ Oils and Fats
02 -
30 milliliters olive oil
→ Dairy
03 -
250 grams ricotta cheese
→ Sweeteners
04 -
15 milliliters honey
05 -
30 milliliters hot honey, adjust to taste
→ Condiments and Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
15 milliliters lemon juice
→ Garnish
09 -
Fresh herbs such as parsley or chives, optional
# Guide to Cooking:
01 -
Set the oven temperature to 220°C and prepare a baking sheet lined with parchment paper if desired.
02 -
In a bowl, toss the carrot pieces with olive oil, salt, and black pepper until evenly coated.
03 -
Arrange the carrots in a single layer on the baking sheet and roast for 25 to 30 minutes until tender and caramelized, stirring halfway through to ensure even cooking.
04 -
In a separate bowl, combine ricotta cheese, lemon juice, and a pinch of salt. Whip with an electric mixer or whisk until smooth and creamy.
05 -
Remove the roasted carrots from the oven and allow them to cool for a few minutes.
06 -
Spread a layer of whipped ricotta onto serving plates or a platter, top evenly with the roasted carrots, drizzle hot honey over, and garnish with fresh herbs if using.
# Extra Suggestions:
01 -
Use fresh, firm carrots for best texture and natural sweetness.
02 -
Adjust hot honey quantity according to desired heat level.