Simple Roasted Carrots with Cumin, Honey & Ricotta Recipe

When you need an easy side that looks stunning and tastes like a treat, Simple Roasted Carrots with Cumin, Honey & Ricotta is pure magic. You’ll get sweet caramelized carrots, creamy ricotta, and a hint of warm spice—finished with a glossy honey drizzle. If you’re ready to wow your taste buds (and your guests) with almost no effort, this is the way to do it.

this Recipe

Ingredients You’ll Need

Let’s celebrate the beauty of simplicity! Each ingredient in Simple Roasted Carrots with Cumin, Honey & Ricotta plays a starring role—letting natural sweetness, subtle spice, and creamy coolness shine. Here’s how they all work their quiet magic:

• 1 bunch baby carrots with the tops on: Fresh baby carrots look beautiful on a platter and roast up sweet and soft without peeling—though you can peel if you prefer their appearance extra polished.
• 3 tablespoons honey, divided: The honey adds irresistible shine and a floral touch that caramelizes beautifully in the oven, then finishes the dish with sticky sweetness.
• 1 tablespoon olive oil: This brings silkiness and helps the cumin and honey cling to every carrot.
• ½ teaspoon ground cumin: Just enough to add depth and a toasty aroma—the warm, earthy contrast to the bright sweetness.
• ¼ teaspoon sea salt: Essential for balancing the flavors—don’t skip this!
• ⅓ cup whole milk ricotta: For creaminess that feels almost decadent against the caramelized carrots. Whole milk ricotta is especially dreamy here.
• 1 tablespoon chopped Italian parsley: For brightness, freshness, and that extra pop of color right before serving.

Variations

One of the best things about Simple Roasted Carrots with Cumin, Honey & Ricotta is how easy it is to riff on! Whether you’re accommodating dietary needs, swapping in what you have on hand, or just feeling creative, these ideas will help you put your own delicious twist on the dish.

• Vegan Swap: Substitute your favorite plant-based ricotta and swap in maple syrup or agave for the honey to keep all the beautiful flavor without dairy or animal products.
• Spice it Up: Add a pinch of smoked paprika, a sprinkle of chili flakes, or even crushed coriander seed with the cumin for extra warmth and dimension.
• Cheese Alternatives: Not a ricotta fan? Mascarpone or whipped goat cheese are both stunning on this platter for a different sort of creaminess.
• Citrus Zing: Grate a little lemon or orange zest over the finished dish to accentuate the carrots’ natural brightness.

How to Make Simple Roasted Carrots with Cumin, Honey & Ricotta

Step 1: Heat the Oven & Prep Your Pan

Start by preheating your oven to 375°F. Line a jelly roll pan (or any rimmed baking sheet) with parchment paper—this guarantees easy cleanup and helps prevent sticking as the honey caramelizes.

Step 2: Prep the Carrots

Give your baby carrots a gentle scrub to remove any lingering dirt or fine roots, trimming off the stringy ends. Peeling is optional, but can create a showstopper look for special occasions. Dry them well so the roasting process works its magic!

Step 3: Dress with Cumin-Honey Oil

In a small bowl, mix the olive oil, 1 tablespoon honey, ground cumin, and sea salt. Arrange the carrots on your pan in a single layer, then brush or toss them with this fragrant mixture, making sure each carrot gets cozy with the spice and sweetness.

Step 4: Roast to Tender Perfection

Slide the tray into your preheated oven and roast for around 25 minutes. The carrots should emerge tender enough to pierce with a fork, with irresistibly golden edges from the caramelizing honey.

Step 5: Plate with Ricotta & Finish

Spread a generous swoosh of whole milk ricotta on your serving dish. Pile the warm, glistening carrots on top and finish with a loving drizzle of your remaining honey. Scatter chopped parsley for freshness, and you’re ready to serve Simple Roasted Carrots with Cumin, Honey & Ricotta in style!

How to Serve Simple Roasted Carrots with Cumin, Honey & Ricotta

Garnishes

Scatter over plenty of freshly chopped Italian parsley for color and a hit of herbal freshness. Toasted pistachios or walnuts add gorgeous crunch and a little nutty contrast, while a dusting of extra cumin or a sprinkle of lemon zest can give your dish a beautifully aromatic finish.

Side Dishes

Simple Roasted Carrots with Cumin, Honey & Ricotta goes hand-in-hand with roasted chicken, seared salmon, or a crispy chickpea salad. It’s equally welcome alongside a hearty grain pilaf, creamy risotto, or as part of a mezze spread for a vibrant dinner table.

Creative Ways to Present

For a show-stopping dinner party starter, serve as an open-faced tartine on grilled sourdough, draped with the honeyed carrots and ricotta. Or, layer them on a platter “family style” with little dollops of ricotta and a final flourish of edible flowers for instant wow.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then refrigerate in an airtight container. The roasted carrots and ricotta will keep for up to three days, and are delicious cold or at room temp in salads, wraps, or Buddha bowls.

Freezing

Freezing isn’t ideal for this dish, as ricotta can become grainy and the carrots may lose their tenderness. But if you have extra roasted carrots (without ricotta) freeze them flat on a sheet, then transfer to a bag for up to a month—they’re great tossed into soups or grain dishes later!

Reheating

To gently reheat, layer the carrots on a baking sheet and warm in a 325°F oven for 8–10 minutes, or just until heated through. Add the ricotta and honey after reheating so the texture stays creamy and luscious.

FAQs

Final Thoughts

If you’re craving a side that’s equal parts easy and utterly dazzling, you’ll fall in love with Simple Roasted Carrots with Cumin, Honey & Ricotta. Give it a try—you might just find yourself making it again and again, for dinner parties and cozy weeknights alike. Enjoy every vibrant, creamy bite!

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