Name: Carrots with ricotta salata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 bunch baby carrots, trimmed; 1 tbsp extra-virgin olive oil, plus extra for drizzling; 1 tbsp coarsely chopped flat-leaf parsley; 1 tsp each coarsely chopped rosemary, thyme, marjoram and oregano; 10 gm ricotta salata, finely grated

Carrots with ricotta salata

Australian Gourmet Traveller recipe for carrots with ricotta salata by Neil Perry from Melbourne restaurant Rosetta.

Serves 2

Prep

10M

Cook

20M

Total

30M

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Rosetta uses organically grown carrots in this recipe.

Ingredients

1 bunch baby carrots, trimmed

1 tbsp extra-virgin olive oil, plus extra for drizzling

1 tbsp coarsely chopped flat-leaf parsley

1 tsp each coarsely chopped rosemary, thyme, marjoram and oregano

10 gm ricotta salata, finely grated

Method

Main

1.Preheat oven to 250C. Spread carrots on a baking tray, drizzle with extra-virgin olive oil, season to taste with sea salt and roast until tender and golden (15-20 minutes). Add herbs, toss to combine and season again to taste. Transfer carrots to a serving plate, scatter with ricotta salata, drizzle with extra olive oil and serve hot or warm.