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1 serving
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Preheat oven to 425°F (220°C).
Toss carrots with olive oil, salt, and thyme. Spread on a baking sheet.
Roast for 20-30 minutes, or until tender and slightly caramelized.
In a food processor, combine ricotta, olive oil, lemon zest, lemon juice, and salt. Pulse until smooth.
Arrange roasted carrots on a plate. Top with dollops of whipped ricotta and drizzle with hot honey.
Find substitutes for missing ingredients, add more spice, explore vegan options, or get creative!