Description
Tap into your inner alchemist by whipping ricotta until light and fluffy and pairing it with fire-roasted carrots and a spicy honey drizzle. This dish transforms simple ingredients into something magical and Instagram-worthy.
Ingredients
Scale
- 2 lbs. slender rainbow carrots, trimmed (about 4 bunches)
- 2 tsp. kosher salt, divided, plus more
- 3 Tbsp. extra-virgin olive oil
- 4 oz. hard cheese (such as Parmesan or aged cheddar), finely grated (about 1 cup)
- 1 cup fresh ricotta
- 1/2 cup sour cream
- Freshly ground black pepper
- Chili crisp or flaky sea salt (for serving)
- Hot honey (for serving)
Instructions
- Preheat oven to 425°F. Place carrots on a rimmed baking sheet, drizzle with oil, sprinkle with 1 tsp. salt, and toss to coat. Add 1/2 cup water to pan. Roast, tossing every 20 minutes, until carrots are golden and tender, 40-50 minutes. If pan is dry, add a splash more water.
- Meanwhile, beat ricotta and sour cream in a food processor until light and fluffy, about 2 minutes. Add grated cheese and remaining 1 tsp. salt and pulse to combine. Season with pepper.
- Spread whipped ricotta on a platter, top with roasted carrots, drizzle with hot honey, and sprinkle with chili crisp or flaky sea salt.
Notes
This recipe is best with rainbow carrots for color, but any carrot will do. Adjust salt and pepper to taste. Serve immediately for the best texture.
Nutrition
- Calories: 315
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 12g