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Honey Roasted Carrots with Lemon Garlic Whipped Ricotta

Honey Roasted Carrots with Lemon Garlic Whipped Ricotta

5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 , give or take
Course: Side Dish
Ingredients Method

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

Method
 

Honey Roasted Carrots
  1. Wash and thoroughly dry carrots, then preheat your oven to 375℉ and line a baking sheet with parchment paper.
  2. Cut the tops off of the carrots, if needed, and line them up on the baking sheet.
  3. Mix together the balsamic vinegar, honey, olive oil, onion powder, garlic powder and salt until fully combined, then pour it over the carrots.
  4. Either using your hands or a pastry brush (hands is easiest!), cover each carrot completely in the sauce.
  5. 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
  1. While the carrots cook, add all of the ingredients to a food processor and blend until combined.
  2. If you are topping with the pistachios, chop them to desired size.
Honey Roasted Carrots with Lemon Garlic Whipped Ricotta
  1. 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.