Simple Roasted Carrots with Cumin, Honey & Ricotta Recipe
These Simple Roasted Carrots with Cumin, Honey & Ricotta are a delightful vegetarian side dish that pairs the sweetness of honey with the earthy flavor of cumin, all topped with creamy ricotta and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Ingredients
Units
Scale
Carrots:
- 1 1/2 pounds carrots, peeled and halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Ricotta Cream:
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- Pinch of salt
Garnish:
- 2 tablespoons honey
- 2 tablespoons chopped fresh parsley or mint
- Optional: toasted nuts or seeds for crunch
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare Carrots: Place carrots on a baking sheet, drizzle with olive oil, sprinkle with cumin, salt, and pepper. Toss to coat.
- Roast Carrots: Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- Prepare Ricotta Cream: Mix ricotta, lemon juice, and salt until smooth.
- Assemble: Drizzle warm carrots with honey. Spread whipped ricotta on a platter, top with carrots, and garnish with herbs and nuts/seeds.
Notes
- You can substitute ricotta with whipped feta or Greek yogurt.
- Add a pinch of chili flakes for a touch of heat.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
