Honey Roasted Carrots with Whipped Ricotta and Hazelnuts
These honey roasted carrots transform a simple vegetable into a side dish worthy of your holiday table. Roasted in a garlicky honey glaze until tender and caramelized, they're piled over silky whipped ricotta and finished with crunchy brown butter hazelnuts and thyme. The combination is sweet, tangy, creamy, and nutty, yet surprisingly simple to make for Thanksgiving, Christmas, Easter, or any special dinner.
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Why This Recipe Works
- The garlic honey glaze caramelizes the carrots, while sherry vinegar keeps their sweetness in check.
- Whipped ricotta creates a smooth, creamy base for the caramelized carrots.
- Brown butter hazelnuts and thyme add a toasted, earthy flavor and crunch.
- Crunchy hazelnuts in brown butter with thyme bring the perfect textural contrast to the dish.
- Makes an impressive vegetarian side for a holiday table, but is really simple to prepare.
What Makes These Honey Roasted Carrots Different
They're caramelized around the edges, served over creamy whipped ricotta, and finished with crunchy hazelnuts toasted in brown butter.
Garlic, fresh thyme, a little bit of sherry vinegar, black pepper, and flaky sea salt cut through the sweetness and richness so the dish tastes savory and balanced.
These honey roasted carrots are a simple, yet impressive side that would make a beautiful addition to any holiday table!
Start with similarly sized carrots so they cook evenly. Halve the smaller ones and quarter thicker ones to keep them around the same size.
Both honey and garlic are prone to burning, so the oven heat needs to stay moderate to avoid that while still getting the carrots nice and caramelized. All ovens heat a bit differently, so keep an eye on them toward the end of cooking to make sure the glaze doesn't scorch.
The sherry vinegar loses most of its acidity once heated, so I like to add a tiny bit more after roasting to wake the flavors back up.
The whipped ricotta is silky smooth and makes the perfect base for the sweet, caramelized carrots!
How to Make Whipped Ricotta
Ricotta can vary a lot by brand, so if yours looks even slightly watery, you should drain it first to remove some of the excess liquid.
Use a food processor for the ricotta since it's quite thick and can get stuck in blender blades. It can be made up to 2 days ahead. Just bring it to room temperature before serving.
How to Toast Hazelnuts in Brown Butter
The dish gets finished with toasted hazelnuts and thyme cooked in brown butter, which adds an incredible deep, nutty flavor that really takes it over the top!
Start by toasting the nuts in a dry pan to give them a head start, then add the butter and let it brown. I find this allows the nuts more time to get nice and toasted without the butter burning first.
Add the thyme leaves at the very end of cooking after removing the pan from the heat. The moisture in the leaves will cause the hot fat to spit and sputter, so be very careful and make sure the pan is away from you.
This recipe makes a showstopping holiday side! It works just as well for Thanksgiving and Christmas as it does for Easter.
It pairs with everything from turkey and prime rib to ham, lamb, or roast chicken, and can also be a vegetarian main dish when served with a few other sides or salads.
Want more great roasted vegetable recipes? Try this simple and versatile roasted eggplant, crispy roasted asparagus with parmesan breadcrumbs, or these Italian-style roasted Brussels sprouts with Pecorino and herbs.
Ingredients for Honey Roasted Carrots
Carrots - Look for the freshest carrots you can find, preferably with the tops still attached, which indicates freshness. Any variety works, including rainbow carrots which look especially gorgeous on the plate!
Ricotta - Use whole-milk ricotta for the silkiest, creamiest results. If it looks watery, drain it in a fine-mesh sieve for 30 minutes before using. You can also try making your own homemade ricotta.
Honey - Use high-quality wildflower honey for the glaze. You can also use maple syrup or agave if you prefer.
Sherry vinegar - This crisp and complex vinegar is less harsh than red or white wine vinegar. It adds brightness to the glaze with woody, nutty undertones that complement the honey and hazelnuts.
Olive oil - Use high-quality olive oil for the glaze and whipped ricotta. Freshness is key, so always look for a bottling date and follow the best before date. Read my guide for choosing the best olive oils and vinegars.
Thyme - Fresh thyme is more vibrant and adds a refreshing herbal note. Skip the dried thyme for this one.
Hazelnuts - Look for high-quality hazelnuts with blemish-free skins, preferably in sealed, airtight packaging. Avoid nuts that smell musty or look discolored. Look for skinned hazelnuts or remove them yourself if desired.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- Sheet pan
- Parchment paper
- Tongs
- Food processor
- Skillet
How to Make Honey Roasted Carrots and Whipped Ricotta
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Whisk the honey, minced garlic, 2 tablespoons of sherry vinegar, and 3 tablespoons of olive oil together in a large bowl.
- Add the carrots, a generous pinch of kosher salt, a few cracks of pepper, and 1 teaspoon of the thyme, then toss until evenly coated.
- Spread the carrots and garlic in a single layer on the prepared sheet pan, arranging the carrots cut-side down. Pour any remaining glaze from the bowl over the top.
Pro Tip: Don't overcrowd the pan, otherwise the carrots will steam rather than get golden brown. Use two pans if needed.
- Roast until the bottoms are caramelized, about 20 minutes. Turn the carrots and toss them in the glaze, then lower the oven to 400°F and continue roasting until tender and caramelized around the edges, about 15-20 minutes longer, depending on their thickness.
- While the carrots roast, make the whipped ricotta. Add the ricotta, remaining 2 tablespoons of olive oil, lemon zest, lemon juice, and a pinch of salt to a food processor.
- Process until light and creamy, scraping down the sides as needed, about 1-2 minutes. Taste and adjust the salt and lemon as needed.
- Remove the carrots from the oven and drizzle with the remaining 1 tablespoon of sherry vinegar. Toss gently, then set aside to cool slightly.
- Add the hazelnuts to a dry skillet over medium heat. Toss them around for a minute or two until they just barely start to take on a slightly darker color. Add the butter and continue cooking until it melts, foams, and the milk solids turn golden brown along with the hazelnuts.
- Remove from the heat, then add the remaining 1 teaspoon of thyme leaves and toss to combine. Be careful, as they may pop and spatter as they hit the hot fat.
- Spread the whipped ricotta generously over a serving platter. Arrange the warm roasted carrots on top, then spoon the brown butter hazelnuts over the carrots. Finish with flaky salt, black pepper, and additional thyme.
Tips for Perfectly Roasted Carrots
- Halve thinner carrots and quarter larger ones so they finish cooking at roughly the same time.
- The honey may darken quickly toward the end of baking. If the glaze begins to scorch before the carrots are tender, reduce the oven to 375°F.
- Drain loose, watery ricotta before whipping. Otherwise, it may be too runny.
- The ricotta can be prepared up to two days ahead. Refrigerate until needed, but let it come to room temperature before serving.
Roasted Carrot Variations
- Swap the hazelnuts for walnuts, pistachios, cashews, or almonds.
- Try different colored carrots for an impressive look.
- Add a pinch of red pepper flakes to the glaze for subtle heat.
- Swap ricotta for feta, labneh, or Greek yogurt for more tang.
- Finish with fresh pomegranate seeds for extra color and a pop of tartness.
What to Serve with Honey Roasted Carrots
These honey roasted carrots pair easily with almost any main, especially in the fall, winter, and spring!
Try them with these comforting red wine braised short ribs, a melt-in-your-mouth whole roasted beef tenderloin, Italian-style herb roasted turkey, or a foolproof herb roasted chicken.
You can also serve them with a creamy pastina for something simple or a wild mushroom risotto for a showstopping vegetarian main.
How to Make Ahead, Store and Reheat
The whipped ricotta can be made up to 2 days in advance and refrigerated. Bring to room temperature before serving. Both the hazelnuts and carrots can be made a few hours in advance and reheated before plating.
Keep leftover carrots, hazelnuts, and ricotta in separate airtight containers in the fridge for up to 3 days. Reheat carrots until warm in a 350°F oven for about 10 minutes.
FAQs
Baby carrots are actually just full-grown, regular carrots that have been peeled and cut down, so they work fine here too. "However, whole carrots will caramelize a bit better and make for a more elegant presentation.
Peeling isn't mandatory. If your carrots are fresh and organic, with thin skins, a good scrub is enough. No need to waste the skins!
White wine vinegar or apple cider vinegar are the closest substitutes, although they'll taste a little bit sharper. Use slightly less than the regular recipe calls for, then taste and adjust.
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Honey Roasted Carrots with Ricotta and Brown Butter Hazelnuts
Ingredients
- ¼ cup honey
- 2 cloves garlic grated or finely minced
- 3 tablespoons sherry vinegar divided
- 5 tablespoons extra virgin olive oil divided
- 2 pounds carrots peeled and halved or quartered lengthwise
- kosher salt to taste
- freshly cracked black pepper to taste
- 2 teaspoons fresh thyme leaves divided, plus more for garnish
- 15 ounce container whole-milk ricotta drained if watery
- zest of 1 lemon finely grated
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter
- ½ cup hazelnuts coarsely chopped
- flaky salt for finishing
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Whisk the honey, minced garlic, 2 tablespoons of sherry vinegar, and 3 tablespoons of olive oil together in a large bowl.¼ cup honey, 2 cloves garlic, 3 tablespoons sherry vinegar, 5 tablespoons extra virgin olive oil
- Add the carrots, a generous pinch of kosher salt, a few cracks of pepper, and 1 teaspoon of the thyme, then toss until evenly coated.2 pounds carrots, kosher salt, freshly cracked black pepper, 2 teaspoons fresh thyme leaves
- Spread the carrots and garlic in a single layer on the prepared sheet pan, arranging the carrots cut-side down. Pour any remaining glaze from the bowl over the top.
- Roast until the bottoms are caramelized, about 20 minutes. Turn the carrots and toss them in the glaze, then lower the oven to 400°F and continue roasting until tender and caramelized around the edges, about 15-20 minutes longer, depending on their thickness.
- While the carrots roast, make the whipped ricotta. Add the ricotta, remaining 2 tablespoons of olive oil, lemon zest, lemon juice, and a pinch of salt to a food processor.15 ounce container whole-milk ricotta, zest of 1 lemon, 1 tablespoon fresh lemon juice
- Process until light and creamy, scraping down the sides as needed, about 1-2 minutes. Taste and adjust the salt and lemon as needed.
- Remove the carrots from the oven and drizzle with the remaining 1 tablespoon of sherry vinegar. Toss gently, then set aside to cool slightly.
- Add the hazelnuts to a dry skillet over medium heat. Toss them around for a minute or two until they just barely start to take on a slightly darker color. Add the butter and continue cooking until it melts, foams, and the milk solids turn golden brown along with the hazelnuts.½ cup hazelnuts, 4 tablespoons unsalted butter
- Remove from the heat, then add the remaining 1 teaspoon of thyme leaves, and toss to combine. Be careful, as they may pop and spatter as they hit the hot fat.
- Spread the whipped ricotta generously over a serving platter. Arrange the warm roasted carrots on top, then spoon the brown butter hazelnuts over the carrots. Finish with flaky salt, black pepper, and additional thyme.flaky salt
Notes
- Halve thinner carrots and quarter larger ones so they finish cooking at roughly the same time.
- The honey may darken quickly toward the end of baking. If the glaze begins to scorch before the carrots are tender, reduce the oven to 375°F.
- Drain loose, watery ricotta before whipping. Otherwise, it may be too runny.
- The ricotta can be prepared up to two days ahead. Refrigerate until needed, but let it come to room temperature before serving.
- Don't overcrowd the pan, otherwise the carrots will steam rather than get golden brown. Use two pans if needed.
