Preheat the oven: Set your oven to 400°F (200°C) and allow it to preheat fully for even roasting. This step ensures the carrots caramelize nicely instead of steaming.
Prepare the carrots: In a large mixing bowl, toss the peeled baby carrots with olive oil, salt, and pepper until evenly coated. The oil helps promote browning, while the salt enhances the natural sweetness of the carrots.
Arrange for roasting: Spread the carrots out in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup. Avoid overcrowding the pan so that the carrots roast evenly.
Roast the carrots: Place the tray in the preheated oven and roast for 25–30 minutes, stirring halfway through to ensure even color and caramelization. The carrots are ready when they’re fork-tender and slightly golden at the edges, releasing a sweet, earthy aroma.
Whip the ricotta: While the carrots are roasting, place the ricotta cheese in a medium bowl and whisk vigorously or blend with a hand mixer until smooth, light, and creamy. This step gives the ricotta a fluffy, whipped texture that pairs beautifully with the roasted carrots.
Make the hot honey: In a small bowl, mix the honey and hot sauce until combined. Warm the mixture briefly in the microwave or in a small saucepan on low heat to enhance the flavors and make it easier to drizzle. Adjust the spice level by adding more or less hot sauce according to your taste.
Assemble the dish: Once the carrots are done roasting, transfer them to a serving platter while still warm. Spoon generous dollops of whipped ricotta over or beside the carrots for a creamy contrast.
Add the finishing touches: Drizzle the warm hot honey mixture over the top, letting it seep into the carrots and ricotta. Garnish with freshly chopped parsley if desired for a pop of color and herbal freshness.
