Miso-glazed carrots with whipped ricotta dip

Name: Miso-glazed carrots with whipped ricotta dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 8 as a side
Ingredients: 1kg carrots halved or quartered if thick; ½ tbsp olive oil; 75g butter; 1 tbsp sesame oil; 3 garlic cloves crushed; ½ tbsp red miso; ½ tsp chilli flakes; 2 tbsp honey; 250g ricotta; ½ lemon zested and juiced; 1 tbsp olive oil; 25g pistachios roughly chopped

Ailsa Burt

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Serves 8 as a side

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 5 out of 5.1 ratingRate

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Try these moreish miso-glazed carrots with creamy ricotta dip and crushed pistachios topping. It will make a great addition to a Christmas party platter

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg carrots

halved or quartered if thick
½ tbsp olive oil
75g butter
1 tbsp sesame oil
3 garlic cloves

crushed
½ tbsp red miso
½ tsp chilli flakes
2 tbsp honey

For the ricotta dip

250g ricotta
½ lemon

zested and juiced
1 tbsp olive oil
25g pistachios

roughly chopped

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Nutrition: Per serving

kcal236
fat17g
saturates8g
carbs14g
sugars13g
fibre5g
protein4g
salt0.42g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Tip the carrots into a roasting tray with some seasoning and the olive oil. Toss together and roast for 15 mins until very lightly browned.
step 2

Meanwhile, heat the butter and sesame oil in a saucepan over a medium heat. Once melted and foaming, whisk in the garlic, miso, chilli flakes and honey. Cook for 2-3 mins until reduced and slightly thickened. Pour this over the roasted carrots and stir well so they are well coated. Return to the oven and roast for a further 30 mins.
step 3

To make the dip, stir together the ricotta, lemon zest and olive oil until smooth. Season to taste with salt, pepper and lemon juice. Spread over a serving platter and top with the warm carrots, drizzling any roasting juices over the top. Scatter over the pistachios to serve.

Recipe from Good Food magazine, Christmas 2025

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