Sunday Supper, Round Two
Roasted honey carrots with whipped ricotta—sweet, savory, and just enough to make Sunday dinner feel like it matters again.
This is the second recipe in my Sunday Supper Series, and if the meatloaf got people to the table, this is what keeps them there.
The whole point of this series is simple: bring people back to the table. Sit down, eat together, catch up, and just be in the same place for a little while. It feels like we’ve lost some of that. Everything is rushed, everyone’s on a different schedule, and meals have become more of a quick stop than a moment.
And honestly, I think that’s something worth fixing.
This goes right alongside my Meatloaf with Ketchup Glaze, and while that’s the main event, every good Sunday dinner needs a side that can hold its own.
Now yes, these are roasted carrots. But they’re not just roasted carrots.
They’re glazed in honey butter, finished with a little vinegar to keep things balanced, and served over whipped ricotta that’s smooth enough to make it feel like you planned ahead—even if you didn’t. It’s a little more dressed up, but still simple enough that anyone can make it.
• High heat roasting creates real caramelization instead of soft, forgettable carrots
• Honey butter glaze adds sweetness and shine without being overpowering
• A touch of vinegar keeps everything balanced so it doesn’t feel heavy
• Whipped ricotta adds contrast and creaminess
• Simple ingredients, done right, make this feel special without being complicated
• Don’t overcrowd the pan—this is what gives you caramelization
• Toss carrots in glaze while hot so they absorb it properly
• Keep the glaze balanced with vinegar so it doesn’t taste too sweet
• Whip ricotta until smooth for the best texture
• Finish with flaky salt for contrast
🌱 A Greener Bite of Sustainability
Carrots are affordable, widely available, and store well, making them a low-waste ingredient. Turning simple vegetables into something thoughtful is one of the easiest ways to cook more sustainably.
For the Carrots
• Carrots – natural sweetness and structure
• Olive oil – helps with browning and roasting
• Kosher salt – enhances flavor
• Black pepper – subtle warmth
For the Honey Butter Glaze
• Unsalted butter – richness
• Honey – sweetness and gloss
• Apple cider vinegar – cuts through the sweetness
• Salt – balance
For the Whipped Ricotta
• Whole milk ricotta – creamy base
• Olive oil – smooth texture
• Heavy cream – lightens the ricotta
• Salt – enhances flavor
For the Finish
• Fresh thyme – earthy contrast
• Flaky salt – final texture and flavor
Roasted honey carrots with whipped ricotta. A cozy, caramelized carrot side dish with thyme and flaky salt, perfect for Sunday supper meals.
Roast the Carrots:
Preheat the oven to 425°F. Toss the carrots with olive oil, salt, and pepper. Spread them onto a sheet pan with space between them so they roast instead of steam. Roast for 20–25 minutes, flipping halfway through, until the edges are browned and the centers are tender.
Make the Honey Butter Glaze:
In a small pan over medium heat, melt the butter and honey together. Let it bubble gently for 1–2 minutes until slightly thickened. Remove from heat and stir in the apple cider vinegar and a pinch of salt.
Glaze the Carrots:
While the carrots are still hot, toss them directly in the glaze so they absorb all that flavor and get that glossy finish.
Whip the Ricotta:
In a food processor, combine ricotta, olive oil, heavy cream, and salt. Blend until smooth and spreadable.
Plate:
Spoon the whipped ricotta onto a plate and spread it out slightly. Lay the carrots on top, spoon over any extra glaze, and finish with fresh thyme and flaky salt.
Add this to your Sunday Supper lineup, and don’t be surprised if people start showing up on time. If you make these roasted honey carrots with whipped ricotta, tag me on Instagram at @the.sustainable.kitchen—I want to see how your table looks.
Roasted honey carrots with whipped ricotta. A cozy, caramelized carrot side dish with thyme and flaky salt, perfect for Sunday supper meals.
Preheat the oven to 425°F.
Toss carrots with olive oil, salt, and pepper. Spread on a sheet pan with space between them (this will prevent steaming). Roast for 20-25 minutes, flipping halfway, until edges are browned and centers are tender.
In a small pan over medium heat, melt the butter and honey Let it bubble gently for 1-2 minutes until slightly thickened. Turn off heat and stir in apple cider vinegar and pinch of salt.
While carrots are still hot, toss them directly in the glaze.
In a food processor, add the ricotta, olive oil, cream, and salt and whipe until smooth and spreadable.
Spoon ricotta onto a plate. Lay the carrots on top. Spoon extra glaze over carrots. Finish with thyme and flaky sea salt.
Servings 6
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.