Hot Honey Carrots n Ricotta


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Time: ~ 1 hour
I'm not big on vegetables...but serve them over cheese and cover them in hot honey...and I'm in! This is a recipe I found from My Kitchen Little. I've modified it to use hot honey which I think simplifies it a bit. It's now a staple at my Thanksgiving.


Ingredients

  • 12 small carrots, peeled and cut length-wise (or enough to fill a sheet pan)
  • olive oil, for coating
  • 1.5 tsp salt
  • cracked black pepper
  • 0.33 cup hot honey / honey
  • 1.0 tbsp balsamic vinegar
  • 2.0 tbsp unsalted butter
  • 8.0 oz ricotta

Equipment

  • 1 sheet pan
  • 1 pot

Steps

  1. Preheat the oven to 400f.
  2. Put carrots on sheet pan and drizzle with enough olive oil to coat. Salt and pepper them to taste.
  3. Roast carrots for 15 minutes, rotating the pan about halfway through and giving a stir.
  4. MEANWHILE...in a saucepan over medium heat, combine hot honey, 0.5 tsp salt, balsamic vinegar, and some black pepper. Stir to combine and allow to warm before turning off the heat.
  5. Once carrots are nice and roasted, remove from oven and drizzle with about 1/2 of the hot honey mixture to coat the carrots well. Stir them around on the pan to coat them and then roast for another 12-15 minutes.
  6. Add the butter to the remaining hot honey and allow it to melt over medium heat.
  7. Serve carrots over a bed of ricotta and drizzle with the hot honey butter.

Optionals

  • Sprinkle with some sesame seeds if that's your thing.
  • Add less heat by using regular honey and just a little hot honey.
  • Add more heat by using extra hot honey or adding some red pepper flakes.
  • Whip the ricotta to make it fluffier.
Make something delicious.