Let's Make Roasted Carrots with Whipped Ricotta and Hot Honey

Hello and welcome to Thinking Out Loud Thursday! I'm so happy you stopped by today. I'll be sharing a new recipe, and once I'm done, feel free to link up and share whatever's on your mind today!

With Easter just around the corner, you might be searching through your recipe box, wishing for something new to try. I recently came across this carrot recipe on Facebook and couldn’t wait to share it with you! I’ve made it twice now, and it turned out delicious both times. It takes a little more effort than my usual recipes, but I promise the extra steps are totally worth it! Here’s how I made roasted carrots with whipped ricotta and hot honey ~

Here's What You Need

For the Carrots:

2 lbs of carrots 

2 tbsp olive oil

1 tbsp maple syrup

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper, to taste

For the Whipped Ricotta

15 oz container of ricotta cheese

2 tbsp heavy cream

1 tsp lemon zest

Salt and Pepper to taste

For the Hot Honey

1/4 cup honey

1/2 tsp red pepper flakes

1 tsp apple cider vinegar

For Topping

2 tbsp chopped pistachios

1 tsp fresh thyme leaves

Here's What You Do

Preheat the oven to 400 degrees.  Peel and slice your carrots.  I like to use my crinkle cutter to make the carrots look a bit fancier.  

Crinkler Cutter Available HERE

Spread the carrots on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.  While the carrots are in the oven, make the whipped ricotta.

Blend the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and creamy.  You can use a food processor or (what I did) a mixer.  Set aside.

Next, make the hot honey.  In a small saucepan over low heat, combine the honey and red pepper flakes.  Heat gently for 1-2 minutes, stirring frequently.  Remove from heat and stir in the apple cider vinegar.  Let cool slightly.

To assemble the dish, spread the whipped ricotta onto a serving platter. Be sure to use a platter with a lip to prevent the honey from spilling over the edges—I learned this the hard way! The first time I made this, I used a flat plate, and let’s just say it was a bit of a mess.

Arrange the roasted carrots on top of the whipped ricotta. They’re so delicious on their own that they don’t even need the ricotta or honey—but trust me, those extra touches take this dish to the next level!

Drizzle the hot honey over the carrots.  Sprinkle with chopped pistachios and fresh thyme leaves.  

Even though this recipe requires a few extra steps, the end result is completely worth it! The combination of flavors and textures makes these roasted carrots truly special. The natural sweetness of the carrots, paired with the creamy whipped ricotta and the kick of hot honey, creates a dish that’s both comforting and elevated. Whether you’re serving them as a side for Easter dinner or just looking for a new way to enjoy carrots, this recipe is sure to impress. Trust me—once you take that first bite, you’ll know the extra effort was well spent!

Now it's your turn.  What are you thinking out loud about today?  Link up and share!