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, you can easily assemble a herbaceous salsa verde that adds a bright hit of acidity to the natural sugars of the carrots.
Half of the pleasure of this dish is in the visuals: a swoosh of white ricotta cheese is topped with orange carrots cut on the diagonal, accompanied by spoonfuls of golden-green salsa verde and fresh herbs. While it only takes a few minutes to put together, it’s a scene-stealer on any table. We like to pair this side dish with either our salmon with roasted lemon or an easy steak recipe, but we’ve also been known to eat them as the main dish every once in a while, too.
Once you make these carrots, we’re pretty confident you’ll be hooked – try them for date night, a dinner party, or a healthy-but-delicious weeknight dinner.
Difficulty 1/5 Prep Time 15 MIN Cook Time 12 MIN Serves 4
FEATURED PRODUCTS
INGREDIENTS
FOR THE ROASTED CARROTS
- 5 to 6 whole carrots
- 30 grams extra-virgin olive oil
- 10 grams sea salt
FOR THE SALSA VERDE
- 2 cloves garlic
- 50 grams flat-leaf parsley
- 30 grams fresh mint
- 30 grams fresh dill
- 20 grams chives
- 1 shallot
- 70 grams extra-virgin olive oil
- 120 milliliters red wine vinegar
- Zest of two lemons
- Juice of one lemon
- 15 grams sea salt
FOR SERVING
- 100 grams ricotta
- 5 grams cracked black pepper
- Mint, for garnish
- Crunchy sea salt, for garnish
DIRECTIONS
- 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 of olive oil and 10 grams of 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 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 let cool until you can comfortably handle them.
- Slicing on a bias, cut carrots into 1-inch pieces and toss with salsa verde.
- 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.
Courtesy of Ooni.