Roasted Carrots with Whipped Ricotta and Hot Honey

archive trace: Roasted Carrots with Whipped Ricotta and Hot Honey

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

Roasted Carrots with Whipped Ricotta and Hot Honey

ONLINE	ANCESTOR
Roasted Carrots with Whipped Ricotta and Hot Honey archive · dinner · american Host: U.S. Dairy · Roasted Carrots with Whipped Ricotta and Hot Honey → Kalefornia Kravings · Roasted Carrots with Whipped Ricotta and Hot Honey → X · @ann_ann886 → web writeups Online recipe (as published / commonly shared) 6 Servings · Cook 35 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Roasted carrots over whipped lemony ricotta with a spiced honey butter. Heat the oven to 400 degrees. Toss with olive oil and arrange on a sheet pan: 1 pound carrot, tops removed and well-scrubbed or peeled 1 tablespoon olive oil Roast in the oven (the card says inthe) for 35 minutes or until golden and fork-tender. While the carrots roast, melt in a small skillet over medium heat: 6 tablespoons butter Cook, stirring often until the butter becomes fragrant and begins to brown. Add to the skillet, then remove from heat: 1/2 teaspoon red pepper flakes 1/4 teaspoon ground cumin 1/4 teaspoon smoked paprika Allow the butter to cool slightly before stirring in 1 tablespoon of the honey: 2 tablespoons honey, divided Once the honey is fully incorporated, strain the mixture through a fine mesh sieve. Set the butter aside and discard the solids. Combine in a food processor with the remaining tablespoons of honey: 1 cup whole milk ricotta cheese, or fat percentage of choice 1 lemon, zested Process until the mixture is fully combined and very smooth, about 2 minutes. To serve, spread the ricotta on a large serving platter. Top with the carrots. Drizzle with: the spiced honey butter Garnish with chopped pistachios (the card says chipped): 1/4 cup pistachio Add flake salt and pepper and carrot fronds or minced parsley. Serve warm or at room temperature. Source: U.S. Dairy · Roasted Carrots with Whipped Ricotta and Hot Honey tags: carrot,ricotta,honey,olive-oil · popularity: spike · meat: no	Glazed Carrots Book: Joy of Cooking by Irma S. Rombauer (1931) crumb: sweet buttery glazed carrots Joy of Cooking includes “Glazed Carrots”. Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker wrote it (1997 All New edition). This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. Differences: Popular internet roasted carrots roast whole carrots. They glaze them with spiced honey butter. They serve them on whipped lemon ricotta with pistachios. The ancestor is Joy's glazed carrots. Joy cooks them in butter and sugar until shiny. Both are sweet, buttery glazed carrots. The ricotta base, chili heat and roasting make a different dish.

ONLINE

ANCESTOR

Roasted Carrots with Whipped Ricotta and Hot Honey
archive · dinner · american
Host: U.S. Dairy · Roasted Carrots with Whipped Ricotta and Hot Honey → Kalefornia Kravings · Roasted Carrots with Whipped Ricotta and Hot Honey → X · @ann_ann886 → web writeups

Online recipe (as published / commonly shared)

6 Servings · Cook 35 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Roasted carrots over whipped lemony ricotta with a spiced honey butter.

Heat the oven to 400 degrees. Toss with olive oil and arrange on a sheet pan:

1 pound carrot, tops removed and well-scrubbed or peeled

1 tablespoon olive oil

Roast in the oven (the card says inthe) for 35 minutes or until golden and fork-tender.

While the carrots roast, melt in a small skillet over medium heat:

6 tablespoons butter

Cook, stirring often until the butter becomes fragrant and begins to brown. Add to the skillet, then remove from heat:

1/2 teaspoon red pepper flakes

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

Allow the butter to cool slightly before stirring in 1 tablespoon of the honey:

2 tablespoons honey, divided

Once the honey is fully incorporated, strain the mixture through a fine mesh sieve. Set the butter aside and discard the solids.

Combine in a food processor with the remaining tablespoons of honey:

1 cup whole milk ricotta cheese, or fat percentage of choice

1 lemon, zested

Process until the mixture is fully combined and very smooth, about 2 minutes.

To serve, spread the ricotta on a large serving platter. Top with the carrots. Drizzle with:

the spiced honey butter

Garnish with chopped pistachios (the card says chipped):

1/4 cup pistachio

Add flake salt and pepper and carrot fronds or minced parsley. Serve warm or at room temperature.

Source: U.S. Dairy · Roasted Carrots with Whipped Ricotta and Hot Honey

tags: carrot,ricotta,honey,olive-oil · popularity: spike · meat: no

Glazed Carrots
Book: Joy of Cooking by Irma S. Rombauer (1931)

crumb: sweet buttery glazed carrots

Joy of Cooking includes “Glazed Carrots”. Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker wrote it (1997 All New edition). This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions.

Differences:

Popular internet roasted carrots roast whole carrots. They glaze them with spiced honey butter. They serve them on whipped lemon ricotta with pistachios. The ancestor is Joy's glazed carrots. Joy cooks them in butter and sugar until shiny. Both are sweet, buttery glazed carrots. The ricotta base, chili heat and roasting make a different dish.

Match: Reasonably similar, but will taste different

Online recipe

Roasted Carrots with Whipped Ricotta and Hot Honey

Online recipe (as published / commonly shared)
6 Servings · Cook 35 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Roasted carrots over whipped lemony ricotta with a spiced honey butter.

Heat the oven to 400 degrees. Toss with olive oil and arrange on a sheet pan:
1 pound carrot, tops removed and well-scrubbed or peeled
1 tablespoon olive oil

Roast in the oven (the card says inthe) for 35 minutes or until golden and fork-tender.

While the carrots roast, melt in a small skillet over medium heat:
6 tablespoons butter

Cook, stirring often until the butter becomes fragrant and begins to brown. Add to the skillet, then remove from heat:
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika

Allow the butter to cool slightly before stirring in 1 tablespoon of the honey:
2 tablespoons honey, divided

Once the honey is fully incorporated, strain the mixture through a fine mesh sieve. Set the butter aside and discard the solids.

Combine in a food processor with the remaining tablespoons of honey:
1 cup whole milk ricotta cheese, or fat percentage of choice
1 lemon, zested

Process until the mixture is fully combined and very smooth, about 2 minutes.

To serve, spread the ricotta on a large serving platter. Top with the carrots. Drizzle with:
the spiced honey butter

Garnish with chopped pistachios (the card says chipped):
1/4 cup pistachio

Add flake salt and pepper and carrot fronds or minced parsley. Serve warm or at room temperature.

Citations
- U.S. Dairy · Roasted Carrots with Whipped Ricotta and Hot Honey: https://www.usdairy.com/recipes/roasted-carrots-with-whipped-ricotta-and-hot-honey
- Kalefornia Kravings · Roasted Carrots with Whipped Ricotta and Hot Honey: https://kaleforniakravings.com/roasted-carrots-with-whipped-ricotta-and-hot-honey/
- X · @ann_ann886: https://x.com/ann_ann886/status/2099800405282848815
- web writeups: https://www.google.com/search?q=Roasted+Carrots+with+Whipped+Ricotta+and+Hot+Honey+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1501169718?tag=recipeancesto-20
- Reference: Joy of Cooking by Irma S. Rombauer (1931). Publisher: Scribner, 2019 edition, hardcover, ISBN 978-1501169717.

We put this together for personal use. See the citations.

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Dish: Roasted Carrots with Whipped Ricotta and Hot Honey
Match: Reasonably similar, but will taste different
Ancestor: Glazed Carrots
Source: Joy of Cooking by Irma S. Rombauer (1931)
Differences: Popular internet roasted carrots roast whole carrots. They glaze them with spiced honey butter. They serve them on whipped lemon ricotta with pistachios. The ancestor is Joy's glazed carrots. Joy cooks them in butter and sugar until shiny. Both are sweet, buttery glazed carrots. The ricotta base, chili heat and roasting make a different dish.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: U.S. Dairy · Roasted Carrots with Whipped Ricotta and Hot Honey (https://www.usdairy.com/recipes/roasted-carrots-with-whipped-ricotta-and-hot-honey)
Kalefornia Kravings · Roasted Carrots with Whipped Ricotta and Hot Honey (https://kaleforniakravings.com/roasted-carrots-with-whipped-ricotta-and-hot-honey/)
X · @ann_ann886 (https://x.com/ann_ann886/status/2099800405282848815)
web writeups (https://www.google.com/search?q=Roasted+Carrots+with+Whipped+Ricotta+and+Hot+Honey+recipe)
Date: Sep 2026

Source: what this book is
Joy of Cooking by Irma S. Rombauer (1931).
This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. This site cites three editions. One is the classic 1975 Rombauer–Becker text (Plume 1997 printing). The others are the 1997 All New edition and the 2006 75th-anniversary edition. Each dish names its edition.

Affiliate: buy the book

Reference: Joy of Cooking by Irma S. Rombauer (1931). Publisher: Scribner, 2019 edition, hardcover, ISBN 978-1501169717.