Cozy meets gourmet
This dish is proof that humble ingredients can turn into something seriously impressive. Roasted carrots become caramelized and sweet, creamy ricotta adds richness, and a drizzle of honey or a sprinkle of fresh herbs brings it all together. It’s simple, elegant, and shockingly easy to make. Whether you’re hosting a dinner party or just want to upgrade a weeknight side, this one’s got your back.
Why You’ll Love This Recipe
It’s just a few ingredients, but the flavor hits big
Looks gorgeous on the plate with zero stress
Works as a side, appetizer, or light lunch
Naturally gluten-free and easy to make vegetarian
Totally customizable with herbs, spices, or even a little crunch
Here’s What You’ll Need
1 lb carrots, peeled and halved lengthwise
1 tbsp olive oil
Salt and black pepper to taste
1 cup whole milk ricotta cheese
1 tbsp honey (or maple syrup for a vegan twist)
Fresh thyme or chopped parsley for garnish
Optional: lemon zest, toasted nuts or seeds, or a dash of chili flakes
Let’s Get Cooking
Step 1: Roast the Carrots
Preheat your oven to 400°F (200°C). Toss the carrots in olive oil, season with salt and pepper, and spread them out on a baking sheet. Roast for 20–25 minutes, flipping once, until they’re tender and have golden brown edges.
Step 2: Plate It Up
Spread the ricotta onto a serving platter or individual plates. Use the back of a spoon to swirl it around and make a little bed for the carrots.
Step 3: Assemble and Finish
Top the ricotta with the roasted carrots. Drizzle with honey or maple syrup, sprinkle with fresh herbs, and add any extras you like—lemon zest, chili flakes, or a handful of toasted pistachios or pumpkin seeds for a pop of crunch.
Make It Your Own
Use rainbow carrots for extra color
Add a swipe of pesto or salsa verde under the ricotta
Roast with cumin or smoked paprika for extra flavor
Swap in whipped feta or labneh instead of ricotta
Serve with crusty bread for a more filling dish
Pro Tips
Don’t overcrowd the pan when roasting or the carrots won’t caramelize
Use good-quality ricotta—the creamier, the better
Serve warm or at room temperature, but not cold
Perfect for making ahead: roast the carrots and keep them separate until ready to serve
People Also Ask
Q: Can I use baby carrots?
A: Sure can—just adjust the roasting time depending on their size.
Q: What kind of ricotta is best?
A: Whole milk ricotta has the best flavor and texture. You can even whip it with a little olive oil or lemon juice for extra creaminess.
Q: Can I make this vegan?
A: Yep. Use a plant-based ricotta and drizzle with maple syrup instead of honey.
Q: Is this a good make-ahead option?
A: Totally. Roast the carrots in advance and assemble everything right before serving.
Roasted Carrots with Ricotta: A Simple Dish That Feels Fancy
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This dish is proof that humble ingredients can turn into something seriously impressive. Roasted carrots become caramelized and sweet, creamy ricotta adds richness, and a drizzle of honey or a sprinkle of fresh herbs brings it all together. It’s simple, elegant, and shockingly easy to make. Whether you’re hosting a dinner party or just want to upgrade a weeknight side, this one’s got your back.
Ingredients
1 lb carrots, peeled and halved lengthwise
1 tbsp olive oil
Salt and black pepper to taste
1 cup whole milk ricotta cheese
1 tbsp honey (or maple syrup for a vegan twist)
Fresh thyme or chopped parsley for garnish
Optional: lemon zest, toasted nuts or seeds, or a dash of chili flakes
Instructions
Step 1: Roast the Carrots
Preheat your oven to 400°F (200°C). Toss the carrots in olive oil, season with salt and pepper, and spread them out on a baking sheet. Roast for 20–25 minutes, flipping once, until they’re tender and have golden brown edges.
Step 2: Plate It Up
Spread the ricotta onto a serving platter or individual plates. Use the back of a spoon to swirl it around and make a little bed for the carrots.
Step 3: Assemble and Finish
Top the ricotta with the roasted carrots. Drizzle with honey or maple syrup, sprinkle with fresh herbs, and add any extras you like—lemon zest, chili flakes, or a handful of toasted pistachios or pumpkin seeds for a pop of crunch.
Notes
Use rainbow carrots for extra color
Add a swipe of pesto or salsa verde under the ricotta
Roast with cumin or smoked paprika for extra flavor
Swap in whipped feta or labneh instead of ricotta
Serve with crusty bread for a more filling dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~180 per serving
- Protein: ~5g