Name: BBQ Roasted Carrots with Honey-Whipped Ricotta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 2 Tbsp olive oil; 3 1/2 lbs medium-sized whole carrots (approx. 20); 2 Tbsp packed brown sugar; 2 tsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp smoked paprika; 1/2 tsp ground cinnamon; 1/2 tsp salt; 12 oz part-skim ricotta, at room temperature; 2 Tbsp honey; 1/4 tsp salt and black pepper, to taste

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These roasted carrots are seasoned with a full-bodied spice mixture that mimicks that of barbecue sauce – a little sweetness and a little smokiness making for the perfect combination of flavors, especially when served with a whipped honey ricotta dipping sauce. You may just fall head over heels for carrots when you up your side dish game!

WHAT’S NEW?

You know what makes a weekend fly by? A 9-hour volleyball tournament followed by our first ever double sleepover. I love my children, but Monday morning will be a state of relaxation as compared to how I find our weekends filled these days! That said, it was fun and there seemed to be some sleep to be had following the final tournament of this spring season of sports…for both girls. Lucky for me, I also scheduled a vacation day for Friday, so I’ll enjoy that 4-day holiday weekend and hope that the holiday weekend can produce some decent weather and our first opportunity to boat for the season. I’m ready to kick off summer!

With the wind down of sports and a bit less chaos during the week days, I’m committed to meal planning and whittling away at our freezer reserves. Fridge reserves, too! I was gifted a BUNCH of carrots from a friend recently and I knew just what to do with them! I took my best stab at recreating a carrot dish from a local restaurant. I always joke that they’re the best $16 carrots you’ll ever have. I took my attempt a step further with a honey-whipped creamy ricotta that truly elevates this dish to be something next level. Enjoy!

ROLL CALL FOR THIS RECIPE

Show Stopper Recipe: With minimal effort, this recipe will truly ‘wow’ the loved ones and guests in your home for a date night in, dinner parties, holidays, or even on a random weekday!
Versatilty: This recipes makes for a great side dish but also a gorgeous appetizer!
Allergen-Friendly: Naturally gluten-free and nut-free, this recipe is easily made vegan and dairy-free.

KEY INGREDIENTS AND SUBSTITUTIONS

Carrots: Whole carrots make for a beautiful presentation if you can find ones that aren’t too big and are roughly the same size. Rainbow carrots can be used, as can baby carrots or sweet potatoes (details in the FAQ on cook times).
Olive Oil: A nice, quality olive oil enhances the flavor. However avocado oil works great, too.
Brown Sugar: You can use 1 tablespoon of maple syrup if you do not have brown sugar. However, I highly recommend trying to stick to the script with this ingredient!
Chili Powder: Feel free to use more or less or a chipotle or ancho chili powder, if preferred. This adds just a hint of heat.
Garlic Powder and Onion Powder: These ingredients add depth of flavor, but can be omitted.
Smoked Paprika: Adding a bit of smokiness and color, I love this ingredient. A regular paprika can be used or the ingredient left out completely.
Ricotta Cheese: You can omit the whipped ricotta altogether, if you wish. If sticking with it, I would NOT recommend an alternative such as cottage cheese. As an alternative to the ricotta, you can crumble a bit of goat cheese over the prepared carrots before serving.
Honey: If you prefer a drizzle of hot honey over the finished dish versus adding to the ricotta, or in addition to the ricotta, that is a nice touch. Honey brings out the natural sweetness in the carrots so nicely!
Salt and Black Pepper: A pinch of salt in the ricotta enhances the honey in the ricotta. Season to taste!

NUTRITIONAL MERITS

Naturally gluten-free, nut-free, egg-free, and vegetarian
Easily made dairy-free and vegan
HIgh in vitamin A and beta carotene
Rich in fiber and contains 5+ grams of protein per serving

FAQ

I have baby carrots on hand, can I use those?

Absolutely! Reduce to 2-3 pounds of carrots and reduce the roasting time to about 20-25 minutes, adding more time as needed.

My ricotta is pretty thick, is that okay?

Sure! Ensuring it is at room temperature if both to thin the cheese some as well as to avoid unpleasant temperature variations when serving. You can also thin your ricotta with a bit of milk or heavy cream.

How to you recommend serving these recipe?

If you know your crowd and know they’ll love the creamy whipped ricotta, start with a base of ricotta on a serving platter and top with the roasted carrots in a single layer (if it fits) and finish with a fresh herb. If you’re not sure about allergies or preference for ricotta, serve the ricotta in a small bowl on the side of a serving plate alongsie the prepared carrots.

VARIATIONS, STORAGE, and TIPS

Store leftovers in an airtight container in the fridge for up to 5 days. Store carrots separate from the ricotta.
Reheat in the microwave and allow the ricotta to sit at room temperature for 25-30 minutes before serving, if time allows.
Feel free to add a bit of lemon zest to the ricotta for a light ‘pop’ of flavor
Try this recipe with other root vegetables such as parsnips, turnips, and sweet potatoes
Serve this simple recipe with a bit of warm, crusty bread to get all the ricotta goodness!

BBQ Roasted Carrots with Honey-Whipped Ricotta

Yield: 10 servings (2 carrots with ricotta)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

These roasted carrots are seasoned with a full-bodied spice mixture that mimicks that of barbecue sauce - a little sweetness and a little smokiness making for the perfect combination of flavors, especially when served with a whipped honey ricotta dipping sauce.

Ingredients

2 Tbsp olive oil
3 1/2 lbs medium-sized whole carrots (approx. 20)
2 Tbsp packed brown sugar
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp salt
12 oz part-skim ricotta, at room temperature
2 Tbsp honey
1/4 tsp salt and black pepper, to taste

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
Peel carrots, if desired. Place onto the prepared baking sheet and drizzle with olive oil. Use a brush to coat the carrots in olive oil on all sides.
In a small dish, combine the brown sugar, chili powder, garlic powder, onion powder, paprika, cinnamon, and salt until mixed. Sprinkle over the carrots and rub the carrots with the spice mixture on all sides.
Arrange carrots in a single layer allowing space between each carrot. Bake for about 35 minutes or until tender and cooked through.
Meanwhile, combine the ricotta, honey, salt, and pepper in a small bowl. Serve carrots on a platter smeared with the ricotta or with the ricotta on the side for dipping.

Nutrition Information:

Yield: 10 Serving Size: 2 carrots with ricotta
Amount Per Serving: Calories: 157Total Fat: 5.3gTrans Fat: 0gCholesterol: 18mgSodium: 246mgCarbohydrates: 23.7gFiber: 4.5gSugar: 18.1gProtein: 5.1g

Love show-stopper vegetable recipes? Who doesn’t?!

Be well,