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Roasted Carrots with Whipped Ricotta and Hot Honey

03/10/2026
Cheese
Cook time: 35 min
Servings: 6
A plate of roasted carrots with green tops served over whipped ricotta cheese, topped with honey.
Cheese Butter

This spring side dish lays rich, earthy flavors into a fluffy cloud of sweetened ricotta. In other words, these roasted carrots with whipped ricotta bring everything fresh and flavorful about spring right to your table. That's because soft, roasted carrots sit on a bed of honey-and-lemon-whipped ricotta and are covered with a drizzle of hot honey butter. Toss a few chopped pistachios over it, and you've created a multi-textured mini feast that marries heat and sweet. 

How to Make Roasted Carrots with Whipped Ricotta and Hot Honey

Preheat the oven and toss the carrots with olive oil until evenly coated, then spread them on a baking sheet and roast until golden brown. Meanwhile, melt butter in a skillet over medium heat, stirring frequently until it turns a deep golden color and develops a nutty aroma. Next, mix in red pepper flakes, cumin, and smoked paprika before removing from heat. Let the butter cool slightly, stir in honey until fully incorporated, then strain to remove solids. In a food processor blend ricotta, fresh lemon zest and honey until smooth and creamy.

To serve, spread the ricotta cheese onto a platter and top with the roasted carrots. Drizzle with spiced honey butter and garnish with chopped pistachios, flaky salt, black pepper, and fresh herbs. These hot honey carrots with whipped ricotta can be served warm or at room temperature and pair well with a side of dinner rolls, barbecue chicken, or a creamy pasta

17 people made this

Ingredients:

  • 1 Pound Carrot , tops removed and well-scrubbed or peeled
  • 1 Tablespoon Olive Oil
  • 6 Tablespoons Butter
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/4 Teaspoon Ground Cumin
  • 1/4 Teaspoon Smoked Paprika
  • 2 Tablespoons Honey , divided
  • 1 Cup Whole Milk Ricotta Cheese , or fat percentage of choice
  • 1 Lemon , zested
  • 1/4 Cup Pistachio
See preparation

Directions:

  1. Heat oven to 400 degrees. Toss carrots with olive oil and arrange on a sheet pan. Roast inthe oven for 35 minutes or until golden and fork-tender.Carrots tossed with olive oil on a sheet pan.
  2. While the carrots roast, melt butter in a small skillet over medium heat and cook, stirring often until the butter becomes fragrant and begins to brown. Add red pepper flakes,cumin and smoked paprika to the skillet then remove from heat. Allow butter to cool slightly before stirring in 1 tablespoon of the honey.Melted hot honey butter.
  3. Once the honey is fully incorporated, strain the mixture through a fine mesh sieve. Set butter aside and discard solids.Strained mixture that creates hot honey.
  4. Combine ricotta, lemon zest, an remaining tablespoons of honey in a food processor and process until the mixture is fully combined and very smooth, about 2 minutes. ​Ricotta cheese, lemon zest, and honey in a food processor.
  5. To serve, spread ricotta on a large serving platter. Top with the carrots, Drizzle with the spiced honey butter. Garnish with chipped pistachios, flake salt and pepper and carrot fronds or minced parsley. Serve warm or at room temperature. Plated roasted carrots with whipped ricotta and hot honey butter garnished with chopped pistachios, flake salt and pepper, and carrot fronds.

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