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arrot with Whipped Ricotta and Hot Honey Recipe

arrot with Whipped Ricotta and Hot Honey Recipe
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★★★★★

5 from 20 reviews

A vibrant and comforting dish featuring roasted sweet potatoes, butternut squash, and carrots, paired with creamy whipped ricotta and a spicy hot honey drizzle for a perfect balance of sweet, savory, and heat.

Ingredients

Scale

Roasted Vegetables

  • 2 cups sweet potatoes, peeled and cubed (300 g)
  • 2 cups butternut squash, peeled and cubed (300 g)
  • 2 cups carrots, peeled and sliced (250 g)
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon salt (6 g)
  • 1/2 teaspoon black pepper (2 g)

Whipped Ricotta

  • 1 cup ricotta cheese (225 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon lemon juice (5 ml)
  • Pinch of salt

Hot Honey Drizzle

  • 2 tablespoons honey (30 ml)
  • 1/2 teaspoon chili flakes (adjust to taste)

Optional Garnish

  • Fresh thyme or parsley

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and help with easy cleanup.
  2. Prepare Vegetables: In a large bowl, toss the peeled and cubed sweet potatoes, butternut squash, and sliced carrots with olive oil, salt, and black pepper until evenly coated.
  3. Roast Vegetables: Spread the vegetables in a single layer on the lined baking sheet and roast in the oven for 25 to 30 minutes, or until tender and golden brown, stirring halfway through cooking for even roasting.
  4. Whip Ricotta: While the vegetables roast, combine ricotta cheese, olive oil, lemon juice, and a pinch of salt in a bowl. Whip together using a whisk or electric mixer until smooth and creamy.
  5. Prepare Hot Honey: Gently warm the honey with chili flakes over low heat in a small saucepan or microwave until fragrant and fluid; this infuses the honey with a spicy kick.
  6. Assemble and Serve: Plate the roasted vegetables, dollop the whipped ricotta on top, then drizzle the hot honey over the dish. Garnish with fresh thyme or parsley if desired for added color and freshness.

Notes

  • You can adjust the chili flakes in the hot honey to your preferred spice level.
  • Use fresh herbs like thyme or parsley for garnish to add brightness and aroma.
  • Ricotta can be substituted with whipped cream cheese or mascarpone for variation.
  • This recipe is great served warm or at room temperature.
  • Store leftovers covered in the refrigerator for up to 2 days; reheat before serving.

Nutrition

Keywords: roasted vegetables, sweet potatoes, butternut squash, carrots, whipped ricotta, hot honey, easy side dish, fall recipe, vegetarian

Find it online: https://maicook.com/arrot-with-whipped-ricotta-and-hot-honey-recipe/