These Baked Honey Carrots with Whipped Ricotta are a beautifully simple side dish that looks and tastes restaurant-level without the effort. The carrots roast until lightly caramelised and tender, then are served on a cloud of creamy whipped ricotta for the perfect balance of sweetness and creaminess. Ideal for Christmas, entertaining or easy weeknight dinners, this is one of those dishes that feels special but is easy to prepare.
Baked Honey Carrots with Whipped Ricotta - Simple & Impressive Side Dish
Baked Honey Carrots with Whipped Ricotta Recipe - Christmas Appetiser
Ashley’s Place
4-6
15 minutes
45-50 minutes
Mediterranean
Sides
I took 2 of my most loved Christmas recipes from last year and combined them into the most delicious appetiser for Christmas that would work so well with a roast, a bbq or even some Christmas Ham, whatever you are serving this deserves a spot on the table. Roasted honey-glazed carrots served on smooth whipped ricotta for a simple, elegant side dish that’s perfect for Christmas or weeknight dinners.
Ingredients
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- 500g Carrots
- 2 Tbsp Olive Oil
- 2 Tbsp of Honey
- 4 Garlic Cloves Crushed
- Salt & Pepper to Taste
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500g of good quality ricotta i get the big tubs that are thicker not the smooth kind from the supermarkets (See Note 1*)
1tbsp of oil
1/2 Lemon Squeezed
Salt & Pepper to taste
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1-2 Tbsp of Walnuts
2-3 Sprigs of Thyme
Directions
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Pre-Heat oven to 180°C and prep your oven tray with baking paper, use one that has sides as the honey can drip otherwise which isn’t a fun clean up
Chop your carrots into ¼ long pieces cutting lengthways
- Mince your garlic and add with your olive oil and honey in a bowl and give it a good mix around until it is all combined
- Add the honey dressing over the carrots and give it a good mix around until they are all covered
Place them onto your baking tray in one flat layer, any extra honey glaze pour this over the carrots. Bake away in the oven for about 45 minutes until they start to crisp up. If you find they are not crispy at the 45 minute mark simply crank the oven up to 200°C for about 5-10 minutes to add a bit more colour
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Add the ricotta, oil, salt & pepper not too much salt just a dash and the lemon to a blender or food processor and blend for about 2-4 minutes, mine took about 3-4 minutes it just depends on the blender. Scrape down half way through too but blend until its all silky smooth and tastes well mixed
You can add a dash more salt or a squeeze of lemon if you need mine was fine as is though
Once blended if your carrots aren’t ready simply pop it covered in the fridge until it is ready
When the carrots are done simply spread your ricotta over the base of your serving plate or platter, pop the carrots on top I like to place them in the middle. Then add your walnuts, thyme and you can add another drizzle of honey
And enjoy! I made this to eat hot but you could serve this as a cold dish too