Roasted Carrots with Whipped Ricotta and Hot Honey
Tender pressure-cooked carrots served over whipped lemon ricotta and finished with a drizzle of hot honey for a sweet, spicy, and creamy side or appetizer.
Equipment
- 1 Pressure cooker for cooking the carrots
- 1 Mixing bowl for whipping ricotta
- 1 Whisk or fork to mix ricotta smooth
Ingredients
Main Ingredients
- 1 pound Carrots peeled and halved lengthwise
- 2 tablespoons Olive oil
- Salt a pinch or two
- Black pepper freshly cracked
- 1 cup Ricotta cheese
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Hot honey for drizzling
- Fresh thyme leaves optional for garnish
Instructions
Instructions
- Peel and halve carrots lengthwise for even cooking in the pressure cooker.
- Add carrots to the pressure cooker with olive oil, salt, and pepper. Toss to coat.
- Seal the pressure cooker lid and cook on high pressure for 10-12 minutes.
- Use quick release to release steam, then open the lid carefully.
- While carrots cook, whip ricotta with lemon juice and zest until creamy.
- Spread whipped ricotta on a serving plate or platter.
- Arrange cooked carrots over the ricotta bed while still warm.
- Drizzle with hot honey and sprinkle fresh thyme leaves if desired before serving.
Notes
Store cooked carrots and ricotta separately in airtight containers for up to 3-4 days. Reheat carrots gently and add honey and thyme just before serving for best flavor.