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Honey Roasted Carrots with Lemon Garlic Whipped Ricotta

Honey Roasted Carrots with Lemon Garlic Whipped Ricotta

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Servings 6 , give or take

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.