Go Back
+ servings
Harissa-Maple Carrots with Whipped Ricotta_MidPage

Harissa-Maple Carrots with Whipped Ricotta

These harissa-maple carrots with whipped ricotta will steal the spotlight at dinner. This side dish is all parts sweet, savory, and creamy.
5 from 2 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Inactive time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 370kcal


  • Sheet pan


  • 12 whole carrots greens trimmed
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon prepared harissa paste
  • Salt and pepper to taste
  • Fresh minced parsley optional, for garnish

Whipped Ricotta

  • 8 ounces ricotta cheese liquid drained
  • 4 teaspoons heavy cream more or less depending on your ricotta
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Salt to taste

Maple-Lemon Dressing

  • 2 teaspoons maple syrup
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice


Prepare Ingredients:

  • Preheat oven to 400ºF. Trim the greens from the carrots and scrub the dirt off with a paper towel.

Roast the Carrots:

  • In a bowl, combine the olive oil, maple syrup, and harissa and whisk until smooth. Add the carrots to a roasting pan and toss them in the whisked harissa-maple oil and transfer to the oven.
  • Bake for 30-35 minutes or until the carrots are fork tender, turning once halfway through cooking.

Prepare the Whipped Ricotta:

  • In a food processor, combine the ricotta cheese, heavy cream, extra virgin olive oil, lemon zest, and lemon juice. Pulse until smooth and creamy. If the ricotta seems too thick, add a touch more heavy cream or extra virgin olive oil until your desired consistency is reached. The whipped ricotta should be spreadable. Set aside at room temperature until the carrots have finished roasting.

Prepare the Maple-Lemon Dressing:

  • In a small bowl, whisk the maple syrup, extra virgin olive oil, lemon juice, and lemon zest until smooth. Set aside.

To Serve:

  • Arrange the carrots on a serving platter with a dollop of the whipped ricotta on top. Sprinkle the dish with a bit of minced fresh parsley. Finish with a few drizzles of the maple-lemon dressing. Serve at the table with additional dressing and whipped ricotta for your guests to add more as they like. Enjoy!


Calories: 370kcal | Carbohydrates: 29g | Protein: 8g | Fat: 26g | Sodium: 177mg | Fiber: 5g | Sugar: 17g | Vitamin C: 13mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!