Roasted Carrots with Whipped Ricotta and Hot Honey: A Sweet and Savory Delight

Serving: This dish pairs wonderfully with grilled meats, roasted chicken, or a fresh salad. It also works as a tasty vegetarian main when served with crusty bread or grains like quinoa.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. The whipped ricotta and hot honey can also be stored separately and reheated as needed.
Variants

Add Nuts: Top with toasted pistachios, walnuts, or almonds for added crunch and flavor.
Spicy Kick: Increase the amount of red pepper flakes in the hot honey for a more intense heat.
Herb Infusion: Mix fresh herbs like thyme, rosemary, or parsley into the whipped ricotta for an herby twist.
FAQ

Q: Can I use baby carrots for this recipe?
A: Yes, baby carrots work perfectly in this dish. Simply adjust the roasting time as needed, as they may cook slightly faster.

Q: How can I make this dish dairy-free?
A: You can substitute the ricotta with a dairy-free cheese alternative, such as cashew-based ricotta or tofu-based ricotta, and use a plant-based cream for the whipped ricotta.

Q: Can I make the hot honey ahead of time?
A: Yes, you can make the hot honey ahead of time and store it in an airtight container. It will keep well in the pantry for about a week.

This roasted carrots with whipped ricotta and hot honey recipe is a beautiful balance of flavors and textures that will elevate any meal. The sweet, creamy, and spicy elements come together perfectly to create a dish that’s both comforting and exciting!