This is one of those dishes that looks like a lot of work but actually makes itself. The carrots slowly roast in olive oil until they are tender inside and slightly caramelized outside. In the meantime, you blend ricotta with mint and basil, and that's literally all there is to it. Everything comes together perfectly on the plate: a creamy base, warm carrots, a touch of chili, and of course, a little more olive oil at the end.

Ingredients

• 1 bunch young carrots, preferably with greens
• 250 g ricotta
• a handful of fresh mint
• a handful of fresh basil
• 3–4 tablespoons extra virgin olive oil — for roasting and finishing
• chili oil to taste
• salt and black pepper to taste

Method

1. Preheat the oven to 200°C (390°F). Wash the carrots and cut them in half lengthwise. If they have greens, leave a piece. The heat will make them crispy and they look great on the plate.
2. Arrange the carrots on a baking sheet. Drizzle with olive oil, season with salt and pepper, and mix so that each carrot is coated with oil.
3. Bake for 35–40 minutes. The carrots should be tender but still slightly crisp.
4. While the carrots are baking, put the ricotta, mint, basil, a pinch of salt, and a little pepper into a blender and blend until smooth.
5. Spread the ricotta on a plate, top with the roasted carrots, add a drizzle of chili oil, and pour over some olive oil.

Enjoy! :*