Description
This Pioneer Woman Roasted Carrots with Whipped Ricotta and Hot Honey recipe turns simple ingredients into an elegant side dish. Sweet roasted carrots, fluffy ricotta, and spicy honey come together for a stunning, flavor-packed bite.
Ingredients
1½ lbs (about 6–8 medium) carrots, peeled and halved lengthwise
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika (optional)
1 cup whole-milk ricotta
2 tablespoons heavy cream or milk
1 tablespoon olive oil
Zest of 1 lemon
Salt and pepper to taste
¼ cup honey
½ teaspoon red pepper flakes
1 teaspoon apple cider vinegar
Optional: chopped parsley or chives, crushed pistachios or walnuts, flaky sea salt, lemon zest
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss carrots with olive oil, salt, pepper, and smoked paprika. Arrange cut-side down and roast for 25–30 minutes until caramelized.
3. Blend ricotta, cream, olive oil, and lemon zest until smooth and airy. Season with salt and pepper.
4. Gently heat honey in a small saucepan with red pepper flakes for 3–4 minutes. Add vinegar and let cool slightly.
5. Spread whipped ricotta on a serving platter, top with roasted carrots, and drizzle with hot honey. Garnish and serve.
Notes
You can make the whipped ricotta and hot honey a day in advance.
Use baby carrots for a quicker version or cashew-based ricotta for a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1/4 of recipe (about 2–3 carrots and toppings)
- Calories: 250
- Sugar: 9
- Sodium: 220
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 7
- Cholesterol: 25