1 bunchbaby carrots, trimmed1 tbspextra-virgin olive oil, plus extra for drizzling1 tbspcoarsely chopped flat-leaf parsley 1 tsp eachcoarsely chopped rosemary, thyme, marjoram and oregano 10 gmricotta salata, finely grated
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.