Go Back
Close up shot of Hot Honey Roasted Carrots showing charred stems and glistening honey drizzle on a speckled plate.

Hot Honey Roasted Carrots with Whipped Ricotta and Toasted Breadcrumbs

Elevate your side dish game with Hot Honey Roasted Carrots. Featuring deeply charred whole carrots on a bed of airy whipped ricotta, finished with a spicy honey drizzle, golden breadcrumbs, and fresh mint for ultimate flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: American, Modern Fusion
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb Whole Carrots Stems attached
  • 2 tbsp Olive Oil For roasting
  • 1/2 tsp Kosher Salt
  • 1 cup Ricotta Cheese Whole milk
  • 1 tbsp Olive Oil Extra virgin
  • 2 tbsp Hot Honey Glistening drizzle
  • 1/4 cup Breadcrumbs Toasted golden brown
  • 2 tbsp White Cheese Crumbles Feta or goat cheese
  • 1/4 cup Fresh Mint Leaves Vibrant green

Equipment

  • 1 Rimmed Baking Sheet Heavy-duty for even charring.
  • 1 Food processor Used to whip the ricotta into a cloud-like texture.
  • 1 Small Skillet For toasting the golden breadcrumbs.

Instructions
 

Roast the Carrots
  1. Preheat oven to 425°F (220°C). Toss whole carrots with 2 tbsp (30ml) oil and salt on a baking sheet.
  2. Roast for 20-25 minutes until the tips are charred and the skins are blistered and caramelized.
Whip and Assemble
  1. In a food processor, blend ricotta and 1 tbsp (15ml) oil for 2 minutes until cloud-like and thick.
  2. Spread ricotta on a plate, top with hot carrots, drizzle with hot honey, and garnish with breadcrumbs, cheese crumbles, and mint.

Notes

Use high heat (425°F) to ensure carrots char before they turn mushy.
Always whip the ricotta for at least 2 minutes for the best 'cloud' texture.
QR Code linking back to recipe