Creamy Whipped Ricotta with Roasted Carrots and Hot Honey (Gluten-Free)
These creamy whipped ricotta roasted carrots with hot honey are a decadent side dish that’s as beautiful as it is nourishing. With a velvety cheese base, caramelized carrots, and a drizzle of spicy-sweet honey, this gluten-free recipe brings restaurant-worthy flavor to your table.
🌿 Mindful Morsel
Carrots are rich in beta-carotene and antioxidants, which help reduce oxidative stress and fight inflammation in the body. The smoked paprika adds depth of flavor while offering its own anti-inflammatory compounds. Honey provides natural antibacterial properties, and when paired with chili flakes, it brings capsaicin—a plant compound known to support circulation and lower inflammation. Together, these ingredients make this dish not only flavorful but also naturally anti-inflammatory and gluten-free, helping you enjoy comfort food with added benefits.
Recipe Information
Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Calories per Serving: ~220
Ingredients
2 lbs carrots (whole and peeled, or baby carrots)
2 tbsp olive oil
½ tsp smoked paprika
Pinch of salt
Pinch of pepper
Whipped Ricotta:
1 cup ricotta cheese
2 tbsp milk or heavy cream (optional, for smoother texture)
Zest of 1 lemon
1 tsp lemon juice
Pinch of salt
Pinch of pepper
Hot Honey:
¼ cup honey (if using store-bought hot honey, skip the chili flakes & vinegar)
½ tsp chili flakes (or ¼ tsp chili powder)
½ tsp apple cider vinegar
Garnish:
Fresh parsley or dill
Crushed walnuts (or almonds, pecans, pistachios)
Instructions
Preheat oven to 400°F (200°C).
Wash carrots and trim tops (they can be shared with your furry friends, Shadow and Sadie!). Peel if desired. Drizzle carrots with olive oil, smoked paprika, salt, and pepper. Toss to coat.
Roast carrots for 25–30 minutes, rotating halfway, until tender and caramelized.
While carrots roast, prepare the whipped ricotta. In a food processor or blender, combine ricotta, lemon juice, lemon zest, optional cream/milk, salt, and pepper. Blend until smooth and creamy. Chill until ready to serve.
If making hot honey from scratch: in a small saucepan over low heat, warm honey, apple cider vinegar, and chili flakes for 1–2 minutes. Remove from heat and let cool.
Once carrots are done, spread whipped ricotta onto a serving plate, arrange roasted carrots on top, drizzle with hot honey, and garnish with fresh herbs and nuts.
Serve warm and enjoy!
Tips/Notes
This dish pairs beautifully with roasted harissa chicken thighs.
For a dairy-free alternative, swap ricotta with cashew cream.
Try rainbow carrots for a stunning, colorful presentation.
Naturally gluten-free, making it perfect for entertaining or weeknight dinners.
Social Media Callout
Whip up this cozy side dish and show it off! Share your Creamy Whipped Ricotta with Roasted Carrots and Hot Honey on Instagram or Pinterest and tag @mmmindfulmorsels so I can celebrate your creation.