Description
Caramelized roasted carrots served on a cloud of whipped ricotta, finished with a warm hot-honey drizzle and a bright parsley-lemon-garlic gremolata, an elegant yet easy side that balances sweet, creamy, spicy, and fresh.
Ingredients
Scale
- 2 pounds carrots, peeled and trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whole milk ricotta
- 1 teaspoon lemon zest
- 1/2 cup fresh parsley, finely chopped
- 1 clove garlic, finely grated
- 3 tablespoons honey
- 1/2 teaspoon red chili flakes
Instructions
- Preheat Your Equipment: Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Combine Ingredients: In a bowl toss 2 pounds peeled and trimmed carrots with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
- Prepare Your Cooking Vessel: Spread the carrots on the lined sheet pan in a single layer, leaving space so they roast rather than steam.
- Assemble the Dish: Roast the carrots for 25 to 30 minutes, turning once halfway through, until tender and caramelized at the edges.
- Cook to Perfection: While the carrots roast, whip 1 cup whole milk ricotta in a food processor until smooth and airy. In a small bowl combine 1/2 cup finely chopped parsley, 1 teaspoon lemon zest, and 1 clove grated garlic to make the gremolata. Warm 3 tablespoons honey with 1/2 teaspoon red chili flakes in a small pan over low heat until just combined, then remove from heat.
- Finishing Touches: Spread the whipped ricotta across a serving platter or on individual plates. Arrange roasted carrots on top, drizzle with the warm hot honey, and sprinkle the gremolata over the dish.
- Serve and Enjoy: Garnish with extra parsley or lemon zest if desired and serve warm.
Notes
- Tip: If your ricotta is watery, drain it in a fine sieve for 30 minutes before whipping to ensure a light, creamy texture.
- Tip: Cut carrots to uniform size for even roasting.
- Tip: Adjust red chili flakes to control heat in the hot honey.
Nutrition
- Serving Size: 1/6 of recipe (about 200-225g)
- Calories: 180
- Sugar: 12g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
Keywords: roasted carrots, whipped ricotta, hot honey, gremolata, vegetarian side dish, caramelized carrots, honey chili drizzle