072 / 100 · Sides Worth Passing Around

Honey-Roasted Carrots with Whipped Ricotta

4 side-dish portions Active 15 min Total 45 min

Roasted carrots become sweeter at their thin tips while their thicker centers keep a satisfying bite. Here, a modest coating of honey helps the edges glaze, and lemon lifts the milky whipped ricotta underneath. Spread the ricotta on the serving plate first and lay the carrots across it so each portion collects both. This is a side dish that looks composed without requiring intricate work. Use ordinary full-size carrots, cut lengthwise to an even thickness, rather than tiny carrots that can dry out before the honey has colored.

Jump to the ingredients

Honey-roasted carrot halves arranged over whipped lemon ricotta.

Control the glaze

Honey browns quickly in a hot oven. Toss it with the carrots and oil rather than drizzling isolated pools onto the baking sheet, and turn the carrots once during roasting. If a few edges are coloring before the thickest pieces soften, move those carrots to the center of the tray. The finished vegetables should be tender when pierced, with caramel-colored patches rather than a dark coating all over.

A smooth base without extra cream

Whole-milk ricotta needs only olive oil and lemon juice to become a soft, spoonable cream. A small food processor gives the silkiest result; a hand whisk makes a slightly more textured version that is still very good. If your ricotta has visible watery liquid, drain it briefly before whipping. Let the roasted carrots stop steaming fiercely before arranging them over the cheese, then serve while the carrots are warm and the ricotta is cool. This temperature contrast is part of the dish’s appeal.

Ingredients

  • 1 1/2 pounds carrots, peeled and halved lengthwise; quarter very thick ones (680 g)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 3/4 teaspoon fine salt, divided
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole-milk ricotta (250 g)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Set out

Large rimmed baking sheet, Small food processor or mixing bowl and whisk, Vegetable peeler, Serving platter

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Line a large rimmed baking sheet with parchment. Cut the carrots so the thickest portions are approximately 1/2 inch thick.
  2. Toss the carrots on the sheet with 1 tablespoon olive oil, the honey, 1/2 teaspoon salt, and the thyme. Spread in a single layer with some space between pieces.
  3. Roast for 25–30 minutes, turning once after about 15 minutes, until tender and lightly caramelized. Watch the thin tips toward the end.
  4. Meanwhile, blend or vigorously whisk the ricotta with the remaining tablespoon olive oil, remaining 1/4 teaspoon salt, lemon juice, and lemon zest until light and smooth.
  5. Let the carrots stand for 3 minutes after roasting. Spread the ricotta over a platter in a thick layer.
  6. Arrange the warm carrots over the ricotta and scrape any lightly colored honey juices from the tray over them. Serve promptly.

A useful detail

Carrot size matters more than the number of carrots: cut thick roots into quarters so all pieces have a similar thickness.

Make it your own

  • Use the same weight of parsnips in place of half the carrots; remove any hard woody cores before cutting.
  • Replace the thyme with 1 tablespoon chopped fresh dill, added after roasting rather than before.

Keep it well

Store the carrots and ricotta separately if possible. Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 3 days. Reheat carrots to 165°F/74°C and serve over cold ricotta. Do not serve honey to children younger than 12 months.