Honey Roasted Carrots with Whipped Ricotta
You’ve gotta make these Honey Roasted Carrots with Whipped Ricotta for the most unbelievable veggie side dish that will warm your soul.
Equipment
- Parchment Paper
- 1 Small Bowl
- Food Processor I used a mini one
Ingredients
- 2 tablespoons butter softened
- 1 tablespoon honey
- Kosher salt
- 1 lb. assorted heirloom carrots peeled, ends trimmed, and cut into halves or quarters lengthwise, depending on thickness
- 2 teaspoons avocado oil
- ½ teaspoon garlic powder
- Freshly ground black pepper
- ¼ cup pine nuts
- 2/3 cup ricotta
- 2 tablespoons extra-virgin olive oil
- Lemon juice to taste
- Parsley leaves to garnish
Instructions
- Adjust rack to top or middle position and preheat oven to 425°F. Prepare a parchment-lined sheet pan.
- In a small bowl, stir together the softened butter and honey until smooth. Season with a pinch of Kosher salt.
- Toss carrots on the parchment-lined sheet pan with the avocado oil, garlic powder, and a big sprinkle of Kosher salt and freshly ground black pepper. Roast for 20-25 minutes, until golden and tender.
- Meanwhile, toast the pine nuts. Heat a small dry pan over medium heat. Add pine nuts and toast, stirring occasionally, for 2-4 minutes, until golden.
- In the bowl of a food processor, combine the ricotta, olive oil, lemon juice (I used a little more than ¼ lemon for 3 portions), and a good pinch of Kosher salt. Puree until extremely smooth and a bit fluffy. Taste and season with more salt, if necessary.
- When carrots are finished roasting, toss on the sheet pan with the honey butter until melted.
- To serve, spread whipped ricotta on a serving plate. Top with roasted carrots in a pile in the center, toasted pine nuts, and as many fresh parsley leaves as you’d like. Sprinkle with freshly ground black pepper and serve.
Notes
Honey Roasted Carrots with Whipped Ricotta can be stored in the refrigerator wrapped in plastic or in an airtight container for up to 2 days.
All components can be made ahead of time. Roasted Carrots can be made up to two days ahead of time and stored in an airtight container in the refrigerator. Honey Butter can be made 2 weeks ahead of time and stored in an airtight container Toasted pine nuts can be made 2 weeks ahead of time and stored in an airtight container in the pantry. Whipped Ricotta can be made a day ahead of time and stored in an airtight container in the refrigerator. To serve, let all ingredients come to room temperature. Reheat carrots in the oven or microwave until warmed through, then toss with softened honey butter. Serve honey roasted carrots on top of the whipped ricotta, sprinkled with pine nuts, parsley leaves, and freshly ground black pepper.
Tried this recipe?Let us know how it was!