These Honey Roasted Carrots with Lemon Garlic Whipped Ricotta are as beautiful as they are delicious and are super easy to make. They are packed with both color and flavor that anyone is sure to love!
Honey Roasted Carrots with Lemon Garlic Whipped Ricotta
What you’ll need:
- Carrots (rainbow if you’d like to optimize color!)
- Balsamic Vinegar
- Honey
- Olive Oil
- Onion Powder
- Garlic Powder
- Salt
- Ricotta
- Lemon
- Garlic
- Pistachios (optional)
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- dairy free (using dairy free ricotta)
- nut free (omit pistachio topping)
- refined sugar free
- vegetarian
- paleo (using compliant ricotta)
- Whole30 (using compliant nut ricotta and omitting honey)
Hungry for more?
This recipe was created to serve at my Spring Equinox Supper dinner party! Here are the other recipes I served alongside it:
- Sunshine Sparkler (Mocktail or Cocktail!)
- Warm Arugula and Pesto Potato Salad
- Crispy Chicken with Citrus Honey Glaze
- Potted Strawberries and Cream Mousse
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Honey Roasted Carrots with Lemon Garlic Whipped Ricotta
Ingredients
Honey Roasted Carrots
- 16 oz whole rainbow carrots (can also use orange carrots)
- 2 tbsp balsamic vinegar
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
Lemon Garlic Whipped Ricotta
- 1 cup ricotta (I recommend Kite Hill for dairy free)
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2-3 garlic cloves, depending on preference
- 1 tbsp honey
- ¼ cup olive oil
- salt & pepper, to taste
Garnish (optional)
- handful pistachios, chopped
Instructions
Honey Roasted Carrots
- Wash and thoroughly dry carrots, then preheat your oven to 375℉ and line a baking sheet with parchment paper.
- Cut the tops off of the carrots, if needed, and line them up on the baking sheet.
- Mix together the balsamic vinegar, honey, olive oil, onion powder, garlic powder and salt until fully combined, then pour it over the carrots.
- Either using your hands or a pastry brush (hands is easiest!), cover each carrot completely in the sauce.
- Cover the carrots with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for 20 more minutes.
Lemon Garlic Whipped Ricotta
- While the carrots cook, add all of the ingredients to a food processor and blend until combined.
- If you are topping with the pistachios, chop them to desired size.
Honey Roasted Carrots with Lemon Garlic Whipped Ricotta
- Spoon and spread out the whipped ricotta onto a plate or serving dish, then top with the carrots and finish the dish with a sprinkle of the chopped pistachios.
Leave a Reply