The dish that steals the table
This one looks like it came from a restaurant menu, but it comes together with minimal effort and a well-stocked pantry. Honey-glazed carrots roasted until caramelised and tender, spooned over silky whipped ricotta, and finished with a generous drizzle of Rose's Chilli Crisp. The heat cuts through the sweetness and richness in exactly the right way. Serve it as a side at a dinner party or as a light meal with crusty bread — either way, people will ask how you made it.
Ingredients (serves 4 as a side)
- 600g carrots, scrubbed and halved lengthways (leave the tops on if they're fresh — looks beautiful)
- 2 tbsp olive oil
- 1½ tbsp honey
- Flaky sea salt and black pepper
- 250g full-fat ricotta
- 1 tbsp extra virgin olive oil (for the ricotta)
- Zest of ½ a lemon
- 1–2 tsp Rose's Chilli Crisp Original Spicy
- Optional: fresh thyme, toasted pine nuts, fresh herbs to finish
Method
- Preheat your oven to 200°C (fan 180°C).
- Roast the carrots: Toss the carrots with olive oil, honey, a good pinch of flaky salt, and black pepper. Spread in a single layer on a lined baking tray. Roast for 25–30 minutes, turning once halfway, until golden, caramelised at the edges, and tender when pierced with a knife.
- Whip the ricotta: While the carrots roast, beat the ricotta with the extra virgin olive oil, lemon zest, and a pinch of salt until smooth and creamy. You can do this with a fork for a rustic texture, or use a hand mixer for something silkier.
- Assemble: Spread the whipped ricotta generously across a serving plate or platter. Arrange the roasted carrots on top.
- Finish with chilli crisp: Spoon Rose's Chilli Crisp over the carrots — be generous, and make sure you get plenty of the crunchy bits. Add fresh thyme and toasted pine nuts if using.
- Serve immediately while the carrots are still warm.
Tips & variations
- Mild version: Use Rose's Mild Spice for the same crunch and flavour with a gentler heat — great alongside other bold dishes where you don't want heat to dominate.
- Add grains: Serve over a base of warm freekeh, farro, or lentils to make it a complete meal.
- Try other root vegetables: Parsnips, beetroot, or a mix of heritage carrots all work beautifully with the same method.
- Make ahead: The whipped ricotta can be made up to a day ahead and kept covered in the fridge. Roast the carrots fresh for best results.
- Vegan swap: Replace the ricotta with whipped white bean dip or a cashew cream and drizzle generously with chilli crisp.
Why chilli crisp belongs here
Honey and chilli is a classic combination — the sweetness of the roasted carrots and honey glaze needs something to cut through it, and Rose's Chilli Crisp does exactly that. The heat, the crunch, the savoury depth — it transforms what could be a simple vegetable side into something genuinely exciting. Once you try it, you'll be spooning chilli crisp over roasted vegetables every time.
Ready to make it? Shop Rose's Chilli Crisp Original Spicy → or grab the 975g jar if you cook like this often.