Roasted Carrots with Whipped Ricotta & Honey
Ingredients
Roasted Carrots
Dutch carrots (scrubbed, tops trimmed)
500 g
extra virgin olive oil
2 tbsp
honey
1 tbsp
ground cumin
1 tsp
salt
0.5 tsp
black pepper
0.25 tsp
Whipped Ricotta
whole-milk ricotta cheese
250 g
extra virgin olive oil
1 tbsp
fresh lemon juice
1 tbsp
lemon zest
0.5 tsp
garlic (minced)
1 clove
salt
0.125 tsp
Garnish
pistachio nuts (toasted, chopped)
2 tbsp
fresh mint (leaves)
2 tbsp
hot honey
1 tbsp
Instructions
Roast the Carrots
Preheat oven to 200°C. Toss carrots with olive oil, honey, cumin, salt and pepper on a baking sheet. Spread in single layer and roast until tender and caramelized.
Whip the Ricotta
While carrots roast, blend ricotta with olive oil, lemon juice, zest, garlic and salt until smooth and airy.
Assemble the Platter
Spoon whipped ricotta onto a large serving platter and spread into an even layer with shallow wells.
Layer the Carrots
Arrange warm roasted carrots elegantly on top of the whipped ricotta.
Garnish & Serve
Sprinkle with toasted pistachios and fresh herbs. Drizzle with hot honey and serve immediately with warm pita flatbread.
Original recipe
Storage
Best served fresh. Ricotta component can be stored separately in fridge up to 2 days.
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