Note
1: Heat your Ooni oven to 315 °C.
Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
2: Toss carrots with 30 grams olive oil and 10 grams salt, using your hands to ensure that all parts of the carrots are coated.
3: Place carrots in one even layer in your cast iron skillet, cutting the carrots to fit if needed.
4: Put your skillet in the oven and roast for 10 to 12 minutes.
The carrots are done when a fork easily pierces them.

5: While the carrots are cooking, prepare the salsa verde.
Finely chop all the garlic, parsley, mint, dill, chives and shallot. In a large bowl, mix together the herbs and shallot with 70 grams of olive oil, red wine vinegar, lemon juice, lemon zest and salt. Set aside.

6: Remove the carrots from the oven and cool until you can comfortably handle them.
7: Slicing on a bias, cut carrots into 2.5 cm pieces and toss with salsa verde.
Tip: Not sure how to do this?

8: Mix 5 grams of cracked black pepper and a drizzle of olive oil into ricotta.
9: To 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.