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
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
1 clove
salt
1 pinch
Garnish
pistachio nuts (toasted, chopped)
2 tbsp
fresh mint leaves
2 tbsp
hot honey
1 tbsp
Instructions
Preheat oven and prepare carrots
Preheat your oven to 200°C. Toss the carrots on a baking sheet with olive oil, honey, ground cumin, salt, and pepper.
Roast the carrots
Spread them in a single layer and roast for 25–30 minutes, turning halfway, until tender and caramelized at the edges.
Whip the ricotta
While the carrots roast, add the ricotta, olive oil, lemon juice, zest, garlic, and salt into a food processor or blender. Blend on high for 1–2 minutes until completely smooth, light, and airy.
Assemble the platter
Spoon the whipped ricotta onto the center of a large serving platter and use the back of a spoon to swoosh it into an even layer with a few shallow wells.
Layer the carrots
Arrange the warm roasted carrots elegantly right on top of the whipped ricotta bed.
Garnish and serve
Sprinkle the chopped toasted pistachios and fresh herbs over the top. Finish with a generous drizzle of honey or hot honey. Serve immediately with warm pita flatbread.
Original recipe
Storage
Best served immediately while carrots are warm. Store leftover whipped ricotta separately in the refrigerator for up to 3 days.
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