Roasted Carrots with Whipped Ricotta and Harissa Brown Butter
This Roasted Carrots with Whipped Ricotta and Harissa Brown Butter recipe is inspired by one of my favorite local Pittsburgh eateries and a passion for bold, creative flavors. It’s the perfect way to elevate simple ingredients into a stunning side dish that’s sure to impress. Whether you’re hosting a dinner party, preparing a holiday meal, or simply looking for a unique way to enjoy vegetables, this recipe delivers on all fronts.
The inspiration for this dish comes from an anniversary dinner at Fig & Ash, a cozy bistro located on Pittsburgh’s North Side. Known for its creative menu, Fig & Ash serves up incredible dishes like Short Rib & Pork Belly Meatloaf, and Monkfish. However, their Heirloom Carrots, served atop honey-whipped ricotta, almonds, and sage brown butter, are my favorite. After enjoying this dish several years ago, I knew I had to create my own version with a spicy twist: Roasted Carrots with Whipped Ricotta and Harissa Brown Butter.
This dish combines sweet roasted carrots, creamy whipped ricotta, nutty brown butter, and the bold heat of harissa. It’s an impressive yet simple recipe that highlights the magic of using high-quality ingredients.
Why You’ll Love This Recipe
- Versatile: Serve it as a side dish or a light appetizer.
- Vibrant Flavors: The sweetness of maple syrup and honey balances beautifully with the spiciness of harissa and the nuttiness of browned butter.
- Impressive Presentation: Rainbow carrots create a visually stunning dish perfect for special occasions.
Supporting Local Businesses
This recipe’s success relies on great ingredients, which is why I’m highlighting Chantal’s Cheese Shop, a small specialty cheese shop in Pittsburgh. Here, you’ll find exceptional imported and domestic cheeses, along with perfect accompaniments like artisanal honey and jam. The knowledgeable cheesemongers at Chantal’s are passionate about helping you find the best ingredients for your recipes. Supporting local businesses like this ensures you get the freshest, most flavorful components while contributing to your community.
Cheesemonger – someone who sells cheese
At Chantal, they call themselves Cheesemongers, which means they love cheese. Sure, they sell cheese, but their job is more complex than that. They find the best cheese for you, and they tend to it until it’s sold. They will advise and educate you so you can make the best choices possible. A true cheesemonger is passionate about cheese and should be able to recommend which cheeses pair well with which foods and wines. They know which cheese is best at that time and are knowledgeable and approachable. It is how shopping for food was before big boxes took over.
What is Harissa?
Harissa is a flavorful North African chili paste or powder made from a blend of chili peppers, garlic, olive oil, and various spices such as cumin, coriander, and caraway. It has a smoky, spicy, and slightly tangy flavor profile that adds depth to any dish. Harissa powder offers a more concentrated spice, making it easier to control the heat level in recipes, while the paste provides a richer texture and intensity. You can find harissa at specialty food stores or well-stocked grocery stores in both forms.
Ingredients You’ll Need For Roasted Carrots With Whipped Ricotta and Harissa Brown Butter
- Carrots: Whole carrots or rainbow carrots (a mix of yellow, purple, and orange) add visual appeal and flavor.
- Olive Oil: For roasting the carrots.
- Butter: Unsalted butter is best for controlling the saltiness of the dish.
- Harissa: Use harissa powder for easier control over heat, or substitute harissa paste for a deeper, richer flavor.
- Whole Milk Ricotta: Choose fresh, high-quality ricotta for the creamiest texture. Local cheese shops are a great source.
- Pure Maple Syrup: Adds a touch of sweetness.
- Honey: Complements the carrots and ricotta.
- Kosher Salt and Black Pepper: To season and enhance flavors.
Step-By-Step Guide
- Step 1: Preheat your oven to 425°F. Scrub the carrots but don’t peel them. Trim the tops, leaving a short green stem for a rustic look. Cut the carrots to a uniform size and halve them lengthwise (quarter larger carrots for even cooking). Toss with 2 tablespoons of olive oil and season with salt and pepper.
- Step 2: Arrange the carrots on a sheet pan in a single layer. Roast for about 40 minutes or until tender and slightly browned, with caramelized edges.
- Step 3: While the carrots roast, prepare the harissa brown butter. Melt the butter in a medium saucepan over medium heat. Let it bubble and brown, stirring occasionally. When golden and nutty in aroma, whisk in the harissa powder. Cook for one minute until fragrant, then remove from heat.
- Step 4: Make the whipped ricotta. Combine ricotta with maple syrup and 1-2 tablespoons of olive oil in a food processor. Blend until smooth and light. Season with salt and pepper to taste.
- Step 5: Assemble the dish. Spread the whipped ricotta on a serving platter or plate. Arrange the roasted carrots on top. Drizzle with harissa brown butter and honey. Finish with a sprinkle of salt and pepper. For extra spice, dust with a bit more harissa powder or drizzle with honey.
Tips For Making This Recipe
- Watch the Butter: Brown butter can quickly go from golden to burnt. Stay attentive and look for a rich, nutty aroma as your cue.
- Quality Ingredients Matter: Fresh, high-quality ricotta and honey elevate this simple dish. Visit local cheese shops or farmers’ markets for the best options.
- Versatility: This recipe works beautifully as a side dish for roasted chicken or as a light appetizer.
Roasted Carrots with Whipped Ricotta and Harissa Brown Butter
Ingredients
- 1 bunch of carrots tops trimmed and cleaned
- 3-4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon Harissa powder
- 1 cup whole milk ricotta
- 2 tablespoons pure maple syrup
- 1 tablespoon honey
- Kosher Salt
- Black Pepper
Instructions
- Heat oven to 425°F. Scrub the carrots, but don’t peel. Cut off the tops leaving the short green stems. Cut carrots to a uniform size, halve them lengthwise (even in quarters if they are very large). Toss with 2 tablespoons olive oil and season with salt and pepper. Roast until tender and slightly browned, about 40 minutes.
- While the carrots roast melt the butter in a small pan. Cook over medium heat until the butter bubbles and browns. Add the Harissa powder and whisk to combine. Cook for a minute until the spices are fragrant. Remove from the heat.
- In the bowl of a food processor, add the ricotta. Slowly add the maple syrup and the remaining 1-2 tablespoons of olive oil and whip until smooth and light. Season with salt and pepper to taste.
- Spread the whipped ricotta on a serving platter or plate, top with the cooked carrots, and drizzle with the Harissa brown butter and honey. Season with salt and pepper (if you like it a bit spicier, you can sprinkle harissa powder on top). Enjoy!
This is as good as what I have had in many restaurants. All my guests loved it.