Honey Roasted Carrots with Whipped Ricotta & Pistachios
Ingredients 1 lb (450g) baby carrots
2 tbsp olive oil
2 tbsp honey
Salt, to taste
Black pepper, to taste
1 cup ricotta cheese
1 tbsp chopped fresh parsley
¼ cup chopped pistachios
Step-by-Step Recipe Step 1: Prepare the Carrots Wash and peel the baby carrots if needed.
Pat them dry with a paper towel.
Preheat your oven to 400°F (200°C). Step 2: Season
Place the carrots in a mixing bowl. Add the olive oil. Drizzle in the honey. Season with salt and black pepper.
Toss until every carrot is evenly coated. Step 3: Roast
Arrange the carrots in a single layer on a baking tray.
Roast for 25–30 minutes, turning halfway through.
Roast until the carrots are tender and lightly caramelized. Step 4: Prepare the Ricotta While the carrots roast, stir the ricotta until smooth and creamy. Spread the ricotta evenly onto a serving platter. Step 5: Assemble
Place the warm roasted carrots neatly over the ricotta. Spoon any honey and roasting juices from the tray over the carrots. Step 6: Garnish Sprinkle the chopped pistachios evenly over the top. Finish with fresh chopped parsley. Serve immediately while warm.
Tips Roast the carrots until they develop golden caramelized edges for the best flavor. Serve warm so the creamy ricotta contrasts beautifully with the hot carrots. Add the pistachios just before serving to keep them crunchy.
Q & AQ: Can I prepare this ahead of time?
Yes. Roast the carrots in advance and reheat them before serving. Assemble with fresh ricotta and pistachios just before serving.Q: How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.