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Sticky Nduja Carrotswith Garlic‑Whipped Ricotta, Hot Honey and Toasted Almond Flakes

Recipe from an Instagram reelAdded 1 August 2026.

15 minutes to prep, 30 to cook. Roasted carrots glazed with smoky nduja and a silky chicken‑stock reduction are paired with a creamy garlic‑ricotta spread, then finished with a drizzle of hot honey and crunchy toasted almond flakes. This sweet‑spicy dish feels indulgent yet comes together in under an hour.

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Sticky Nduja Carrots with Garlic‑Whipped Ricotta, Hot Honey and Toasted Almond Flakes, a frame from the Instagram video

Method

  1. Preheat the oven to 400°F (400°F) and line a large baking sheet with parchment paper.

  2. In a bowl, toss the peeled and sliced carrots with 1 tbsp olive oil, a pinch of salt, and a grind of black pepper.

  3. Spread the carrots in a single layer on the prepared sheet and roast for 20–25 minutes, stirring once halfway through, until they are tender and lightly caramelised.

    Kitchen notes · Added by ReelsMeals: Carrots are tender with lightly caramelised edges. Turn them during roasting so exposed sides brown evenly.

  4. While the carrots roast, place the ricotta in a mixing bowl, add the minced garlic, and whisk until smooth and airy; season with a little salt and set aside.

    Kitchen notes · Added by ReelsMeals: Ricotta is smooth and airy with no large garlic pieces. Whisk until the texture looks light and even.

  5. In a small saucepan, combine the chicken stock with the nduja; bring to a gentle simmer over medium‑low heat, stirring to dissolve the sausage, and let reduce by about one‑third, approximately 8‑10 minutes, until the sauce is glossy.

    Kitchen notes · Added by ReelsMeals: Nduja dissolves and the reduced stock looks glossy. Stir while it reduces so the sauce stays cohesive.

  6. When the carrots are done, transfer them to a serving platter, drizzle the hot honey over them, and immediately toss to coat evenly.

  7. Pour the nduja‑reduced stock over the honey‑glazed carrots, allowing the sauce to coat the vegetables and create a sticky glaze; let sit for 2‑3 minutes so the flavors meld.

    Kitchen notes · Added by ReelsMeals: Glaze clings to the carrots after resting. Turn the carrots through the sauce for an even coating.

  8. Spoon generous dollops of the garlic‑whipped ricotta around the carrots or serve it on the side for spreading.

  9. Scatter the toasted almond flakes over the top for crunch, and finish with an extra drizzle of hot honey if desired.

    Kitchen notes · Added by ReelsMeals: Almond flakes are scattered over the ricotta and glazed carrots. Add them at the end to preserve their crunch.

  10. Serve warm, optionally with a crusty loaf or a simple green salad.

Tips while you cook

Roast carrots evenly
Spread sliced carrots in a single layer and stir halfway through the 20–25 minute roast.
Reduce sauce to proper consistency
Simmer the chicken stock and nduja for 8–10 minutes until reduced by about one‑third and glossy.
Whisk ricotta while carrots roast
Prepare the garlic‑whipped ricotta during the carrot roasting time.
Allow glaze to set
After adding the nduja‑reduced stock, let the carrots sit for 2–3 minutes.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Where this recipe comes from.

The recipe comes from the original post. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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