Roasted Carrots with Ricotta

I love carrots – one of my favorite vegetables. I typically roast them with just olive oil, salt and pepper, but this time around I wanted to kick it up a notch. And by kicking it up a notch, I mean adding them on top of whipped fresh ricotta cheese and topping that with a big drizzle of honey. DELICIOUS!

When roasting carrots, you don’t necessarily think of adding cheese to the mix, but the ricotta adds a yummy, creamy texture and the honey adds the perfect touch of sweetness to bring it all together.

At the market I found some pretty tri-color baby carrots, which really elevates the dish. And the presentation of this recipe is really beautiful – it’s a perfect side to serve at dinner alongside a roast chicken (these would go great with my baked chicken thighs) or pork chops.


Roasted Carrots with Ricotta
Serves: 2-3
  • 1 dozen tri-color baby carrots (cleaned, greenery removed)
  • Olive oil
  • Salt and pepper
  • Honey
  • 4 ounces fresh ricotta
  • Freshly chopped parsley for garnish
  1. Preheat oven to 400 degrees
  2. Place carrots in a large bowl and season with a large pinch of salt and pepper, and drizzle with olive oil, stir to combine
  3. Remove from bowl and add to a foil-lined baking sheet
  4. Drizzle with honey
  5. Place in oven and roast for 30-35 minutes until fork tender (this may take more time depending on the size of your carrots)
  6. Meanwhile, place ricotta in a small bowl and beat with an electric mixer for about 3 minutes until creamy and smooth
  7. Season with a large pinch of salt and pepper, set aside until carrots are finished
  8. Remove carrots from oven
  9. Smear the ricotta on a platter
  10. Place carrots on top
  11. Top carrots with another nice drizzle of honey and garnish with freshly chopped parsley
  12. Serve


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