Roasted Carrots

A cozy-yet-elegant dish that turns simple veggies into a flavor-packed showstopper!

Why You’ll Love This Recipe

I love how everyday ingredients—carrots, ricotta, and honey—combine to create something spectacular. The carrots roast up sweet and caramelized, the whipped ricotta adds a cool, creamy treat, and the hot honey brings a perfectly spicy-sweet finish. It looks fancy but comes together easily, and I’ve had more than one guest ask if I’d hired a caterer!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the roasted carrots (serves 4–6):

• 1½ lbs carrots (about 6–8 medium), peeled and halved lengthwise

• 1 Tbsp olive oil

• ½ tsp kosher salt

• 1½ tsp fresh thyme leaves

• 1½ tsp hot honey (or regular honey warmed with chili flakes)

For the whipped ricotta:

• ⅔ cup whole-milk ricotta

• 1 Tbsp olive oil

• 1 tsp freshly grated lemon zest

• 1 tsp freshly squeezed lemon juice

• Salt to taste

Directions

1. Preheat the oven to 425 °F (220 °C).

2. Toss the carrots in olive oil, salt, and thyme; spread them in a single layer on a baking sheet.

3. Roast for 20–30 minutes until tender with caramelized edges, flipping halfway through.

4. Meanwhile, blend the ricotta, olive oil, lemon zest, lemon juice, and salt until smooth and fluffy.

5. Spread the whipped ricotta on a serving platter, top with warm roasted carrots, and drizzle with hot honey just before serving.

Servings And Timing

• Servings: 4–6

• Prep time: About 10 minutes

• Cook time: 20–30 minutes

• Total time: Approximately 30–35 minutes

Variations

• Add chopped pistachios or walnuts for crunch.

• Swap thyme for rosemary, basil, or dill.

• Use sweet potatoes, beets, or parsnips instead of carrots.

• Make it dairy‑free with whipped tahini, hummus, or vegan ricotta.

• Spice the ricotta or honey with extra chili flakes or smoked paprika.

Storage/Reheating

I separate leftovers into two parts:

• Carrots: Keep them in an airtight container and reheat in the oven or skillet to preserve their texture.

• Ricotta: Store chilled and let it come to room temperature before serving.

• Hot honey: Hold off until serving, as it doesn’t keep well in the fridge.

Everything stays good for up to 5 days.

FAQs

1. How far ahead can I prep this dish?

I usually roast the carrots and whip the ricotta a day in advance. I keep them separate and drizzle the honey right before serving.

2. Can I use baby carrots or whole carrots instead?

Yes! Baby carrots need about 20–25 minutes roasting time. Whole carrots roast in 30–35 minutes depending on their size.

3. What if I don’t have hot honey?

No problem. I mix regular honey with a pinch of chili flakes, or use a drizzle of balsamic glaze if I’m in the mood.

4. Can I serve this cold?

Absolutely—I’ve even eaten it straight from the fridge. Let the carrots warm slightly or enjoy them chilled.

5. What should I pair this dish with?

It’s a standout side for grilled chicken, salmon, or even with crusty bread for dipping, grain bowls, or as an elegant appetizer.

Conclusion

This isn’t just a carrot dish—it’s a flavorful celebration of simple ingredients. I love how the textures and tastes—sweet, spicy, creamy, and crunchy—all come together. Whether I’m serving company or craving something special on a weeknight, this recipe never disappoints. It’s become one of my go-to veggie upgrades, and I’m sure it will be for you, too.