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Roasted Carrots with Whipped Ricotta and Chili Butter Recipe

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4.4 from 2 reviews

This Roasted Carrots with Whipped Ricotta and Chili Butter recipe combines tender, caramelized carrots with a creamy, slightly sweet ricotta and a spicy, fragrant chili-infused butter. It’s an elegant and flavorful side dish perfect for weeknight dinners or entertaining guests, bringing a balance of sweetness, heat, and creaminess to the table.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Carrots

  • 2 bunches carrots, tops trimmed and cleaned
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Chili Butter

  • 6 tablespoons unsalted butter, cut into ½ inch cubes
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon paprika

Whipped Ricotta

  • 1 cup whole milk ricotta cheese
  • 1 tablespoon maple syrup

Instructions

  1. Roast the Carrots: Preheat the oven to 400ºF (200ºC). If any carrots are large, cut them in half lengthwise to ensure even cooking. Arrange the carrots in a single layer on a sheet pan, toss with olive oil, then season with kosher salt and freshly ground black pepper. Roast for about 25 minutes until the carrots are tender and slightly browned.
  2. Prepare Chili Butter: While the carrots roast, heat a small saucepan over medium heat and add the cubed butter. Allow it to melt completely. Stir in the crushed red pepper flakes and paprika, then reduce the heat to medium-low and let the butter simmer until it becomes fragrant, about 1 minute.
  3. Strain the Butter: Remove the saucepan from heat and strain the butter through a fine mesh strainer to remove the solids. Set the spicy chili butter aside until ready to use.
  4. Whip the Ricotta: In a food processor fitted with a blade attachment, combine the ricotta cheese and maple syrup. Pulse or blend until the mixture is smooth and creamy, about 1 minute. Alternatively, you can whisk by hand in a mixing bowl until well combined and smooth.
  5. Assemble and Serve: Spread the whipped ricotta evenly on a serving dish. Top with the warm roasted carrots. Drizzle the chili butter over the top, and garnish with additional kosher salt and freshly ground black pepper to taste. Serve immediately while warm.

Notes

  • For an extra touch of freshness, garnish with chopped fresh herbs like parsley or thyme if desired.
  • If you prefer less heat, reduce the amount of crushed red pepper flakes in the chili butter.
  • This dish can be served warm or at room temperature, making it perfect for preparing in advance.
  • Whole milk ricotta is recommended for creaminess, but fresh part-skim ricotta can be used for a lighter option.
  • Maple syrup adds a nice subtle sweetness; you can substitute with honey if preferred.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/roasted-carrots-with-whipped-ricotta-and-chili-butter-recipe/