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Carrots with ricotta salata

You'll need

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


  • 01
  • 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.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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2010 Torre dei Beati Pecorino, Abruzzo.

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