What’s better than oven-roasted carrots? Oven-roasted carrots cooked in the high heat of an Ooni oven for a deliciously sweet and lightly-charred treat. Done in a third of the time it takes to roast in a conventional oven, these carrots are simple to make and addictingly tasty. While they cook,...
Method
Heat your Ooni oven to 315 °C. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
Toss carrots with 30 grams olive oil and 10 grams salt, using your hands to ensure that all parts of the carrots are coated.
Place carrots in one even layer in your cast iron skillet, cutting the carrots to fit if needed.
Put your skillet in the oven and roast for 10 to 12 minutes. The carrots are done when a fork easily pierces them.
While the carrots are cooking, prepare the salsa verde. Finely chop all the garlic, parsley, mint, dill, chives and shallot. In a large bowl, mix together the herbs and shallot with 70 grams of olive oil, red wine vinegar, lemon juice, lemon zest and salt. Set aside.
Remove the carrots from the oven and cool until you can comfortably handle them.
Slicing on a bias, cut carrots into 2.5cm pieces and toss with salsa verde
Tip: Not sure how to do this? Check out the video above for a visual aid!
Mix 5 grams of cracked black pepper and a drizzle of olive oil into ricotta.
To plate the dish, spread ricotta evenly across your serving plate, top with roasted carrots and sprinkle a few mint leaves and some crunchy salt on top. Serve warm.
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