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Carrots with ricotta salata

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

By Neil Perry & Brendan Sheldrick
  • 10 mins preparation
  • 20 mins cooking
  • Serves 2
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Carrots with ricotta salata
Rosetta uses organically grown carrots in this recipe.


  • 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


  • 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.


This recipe is from the March 2013 issue of .
Drink Suggestion: 2010 Torre dei Beati Pecorino, Abruzzo. Drink suggestion by David Lawler

  • Author: Neil Perry & Brendan Sheldrick