Roasted carrots with whipped ricotta and hot honey

Sweet, caramelised roasted carrots layered over a cloud of creamy whipped ricotta, finished with a drizzle of golden hot honey and a touch our Verdé Club Extra Virgin Finishing Olive Oil. The gentle heat of the honey lifts the earthy sweetness of the carrots, while the ricotta keeps it cool and luscious. A vibrant, crowd-pleasing side that’s as beautiful to serve as it is delicious to eat.

MAKE IT WITH

FINISHING OIL

An expressive, early harvest extra virgin olive oil made primarily from Picual olives, blended with touches of Arbosana and Hojiblanca for added complexity. Bold,...

Ingredients

For the carrots

10–12 thin carrots (≈ 900 g)
60 ml Verde Club Finishing Extra Virgen Olive Oil
30 ml maple syrup
4 g ground cumin
2 g smoked paprika
Salt & freshly ground pepper

For the whipped ricotta

450 g ricotta cheese
60 ml heavy cream
4 g lemon zest
Salt, to taste

For the hot honey

120 ml honey
2 g red pepper flakes
10 ml apple cider vinegar

For topping

30 g chopped pistachios
4 g fresh thyme leaves

Method

Roast the carrots → Preheat oven to 200 °C. Toss carrots with olive oil, maple syrup, cumin, paprika, salt, and pepper. Roast 20–25 min, flipping halfway, until caramelized.
Whip the ricotta → Blend ricotta, cream, lemon zest, and salt until smooth and airy.
Make the hot honey → Gently heat honey with red pepper flakes for 1–2 min, remove from heat, stir in apple cider vinegar, and let cool slightly.
Assemble → Spread ricotta on a platter, layer carrots on top, drizzle hot honey, and sprinkle pistachios and thyme.
Serve → Enjoy warm as a side or appetizer.