Description
The bitter tang of citrus offsets the sweetness of the carrots and whipped ricotta, and a drizzle of hot honey seals the deal.
Ingredients
Scale
- Flaky sea salt
- 2 pounds carrots, scrubbed, tops trimmed to ⅓ inch
- ½ cup olive oil, divided
- Kosher salt
- 2 cups whole-milk ricotta
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- ½ teaspoon Aleppo-style pepper
- 2 tablespoons fresh lemon juice, divided
- Freshly ground black pepper
- Hot honey (for serving)
Instructions
- Preheat oven to 425°. Bring a large pot of water to a boil; season with 2 tsp. kosher salt. Boil carrots until crisp-tender, 5–6 minutes.
- Transfer carrots to a bowl of ice water with a slotted spoon, then transfer to a paper towel–lined baking sheet in a single layer. Pat dry.
- Toss carrots with ¼ cup oil on a parchment-lined baking sheet; season with salt. Roast, shaking sheet halfway through, until carrots are tender and lightly charred, 25–35 minutes.
- Meanwhile, do ahead for ricotta: Whip ricotta, cream, ½ tsp. kosher salt, and ¼ cup oil in a food processor until smooth and fluffy, about 1 minute. Set whipped ricotta aside.
- For Assembly: Melt butter in a small saucepan over medium heat. Add sugar, lemon zest, orange zest, Aleppo-style pepper, and remaining 2 Tbsp. oil. Stir until sugar is dissolved, about 30 seconds. Remove pan from heat; stir in 1 Tbsp. lemon juice and black pepper.
- Transfer carrots to a platter. Spoon whipped ricotta onto carrots. Drizzle with citrus oil and hot honey. Serve remaining whipped ricotta alongside.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Method: Side Dish
Nutrition
- Calories: 604
- Sugar: 18g
- Fat: 50g
- Carbohydrates: 31g
- Protein: 14g