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

Cookbook ancestor

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. This is not a cookbook reprint.