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. \nHalf 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.\nOnce 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.\n \nDifficulty 1\/5 Prep Time 15 MIN Cook Time 12 MIN Serves 4\n \nFEATURED PRODUCTS\n\nOoni Pizza Oven\nOoni Infrared Thermometer\nOoni Cast Iron Skillet\n\n \nINGREDIENTS\nFOR THE ROASTED CARROTS\n\n5 to 6 whole carrots\n30 grams extra-virgin olive oil\n10 grams sea salt\n\nFOR THE SALSA VERDE\n\n2 cloves garlic\n50 grams flat-leaf parsley\n30 grams fresh mint\n30 grams fresh dill\n20 grams chives\n1 shallot\n70 grams extra-virgin olive oil\n120 milliliters red wine vinegar\nZest of two lemons\nJuice of one lemon\n15 grams sea salt\n\nFOR SERVING\n\n100 grams ricotta\n5 grams cracked black pepper\nMint, for garnish\nCrunchy sea salt, for garnish\n\n \nDIRECTIONS\n\nHeat your Ooni oven to 315°C. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.\nToss 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.\nPlace carrots in one even layer in your cast iron skillet, cutting the carrots to fit if needed.\nPut your skillet in the oven and roast for 10 to 12 minutes. The carrots are done when a fork easily pierces them.\nWhile 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.\nRemove the carrots from the oven and let cool until you can comfortably handle them.\nSlicing on a bias, cut carrots into 1-inch pieces and toss with salsa verde.\nMix 5 grams of cracked black pepper and a drizzle of olive oil into ricotta.\nTo 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.\n\n \nCourtesy of Ooni.