Roasted Carrots with Whipped Ricotta & Honey
Ingredients
Roasted Carrots
Dutch carrots (scrubbed, trimmed)
500 g
extra virgin olive oil
2 tbsp
honey
1 tbsp
ground cumin
1 tsp
salt
1 tsp
black pepper
0.5 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
1 pinch
Garnish
pistachio nuts (toasted, chopped)
2 tbsp
fresh mint
2 tbsp
honey
1 tbsp
Instructions
Preheat oven and prepare carrots
Preheat the oven to 200°C. Toss carrots with olive oil, honey, cumin, salt, and pepper.
Roast the carrots
Spread carrots in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
Whip the ricotta
Add ricotta, olive oil, lemon juice, zest, garlic, and salt to a food processor or blender. Blend until smooth and airy.
Assemble the platter
Spoon the whipped ricotta onto a large serving platter and spread into an even layer with shallow wells using the back of a spoon.
Layer the carrots
Arrange the warm roasted carrots elegantly on top of the whipped ricotta.
Garnish and serve
Sprinkle toasted pistachios and fresh herbs over the top. Finish with a generous drizzle of honey. Serve immediately with warm pita flatbread.
Original recipe
Storage
Best served fresh. Store ricotta and carrots separately if preparing ahead.
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