Name: Roasted Carrots with Salsa Verde
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings

Roasted Carrots with Salsa Verde

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 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

Servings

4 servings

Prep Time

15 minutes

Cook Time

12 minutes

By Ooni HQ

Note

Want to make this vegan? Skip the ricotta entirely or sub in tofu ricotta!

Method

1. Heat your Ooni oven to 315 °C.

Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

2. Toss carrots with 30 grams olive oil and 10 grams salt, using your hands to ensure that all parts of the carrots are coated.

3. Place carrots in one even layer in your cast iron skillet, cutting the carrots to fit if needed.

4. Put your skillet in the oven and roast for 10 to 12 minutes.

The carrots are done when a fork easily pierces them.

5. 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.

6. Remove the carrots from the oven and cool until you can comfortably handle them.

7. Slicing on a bias, cut carrots into 2.

5 cm pieces and toss with salsa verde.

Tip: Not sure how to do this? Check out the video above for a visual aid!

8. Mix 5 grams of cracked black pepper and a drizzle of olive oil into ricotta.

9. 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.

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

Equipment

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 Italian flat leaf parsley
30 grams fresh mint
30 grams fresh dill
20 grams chives
1 shallot
70 grams extra-virgin olive oil
120 millilitre red wine vinegar
Zest of two meyer lemons (or regular lemon if not available)
Juice of one meyer lemon (or regular lemon if not available)
15 grams sea salt

For serving:

100 grams ricotta
5 grams cracked black pepper
Mint, for garnish
Crunchy sea salt, for garnish