- Comforting
- Vegetarian
- Savoury
Ricotta and Oven Roasted Honey Carrots & Almonds
This Ricotta and Oven-Roasted Honey Carrots with Almonds dish is a beautiful celebration of simple ingredients treated with care. Sweet, earthy carrots are roasted until caramelised and tender, their natural flavours deepened by a glossy drizzle of honey. Paired with creamy ricotta and a sprinkle of toasted almonds, the result is a plate that feels both wholesome and effortlessly refined.
The contrast of textures is what makes this dish shine—soft, warm carrots against cool, velvety ricotta, with the almonds adding just the right amount of crunch. A touch of citrus or herbs lifts everything, bringing brightness to the richness and tying the flavours together.
Perfect as a vibrant side, a light lunch, or part of a shared table, this recipe proves that when you start with quality produce, simplicity can be truly impressive.
What You’ll Need
For the ricotta
½ cup white vinegar
For the carrots
4 carrots halved
4 tbsp Extra Virgin Olive Oil
1 tbsp cumin seeds
1/3 cup Maple Syrup
1/3 cup flaked almonds, lightly toasted
To make ricotta, place milk and vinegar in a large saucepan over a medium low heat. Allow to come to simmer. After approximately 15 mins the curd should be separated from the whey. With a slotted spoon, remove all the curd and place in a mesh strainer, lined with chux cloth and placed over a bowl to catch the excess liquid. Set aside until needed.
Meanwhile, to make the carrots, toss together carrots, olive oil, cumin seeds, maple syrup and some salt. Place in a baking tray and bake for approximately 45 mins or until browned and completely softened.
To serve, mix some ground cumin, toasted cumin seeds and salt through the ricotta. Spread ricotta over serving plate, top with carrots, pan juices and almonds and serve.
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Full Cream Milk
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