Honey Roasted Carrots with Ricotta and Brown Butter Hazelnuts

Side view of honey roasted carrots in a ceramic plate with a serving spoon.

RATE THIS RECIPE

Ratings

Print Pin

Honey Roasted Carrots with Ricotta and Brown Butter 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.

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: 6

Calories: 465kcal

Author: Nicole Gaffney

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.

Nutrition