Ingredients

525 grams carrots

300 grams Asiago cheese

20 grams olive oil

2 tsp red chile flakes 

1 tsp garlic powder

1 tsp dried oregano

1/4 tsp salt

30 grams of fresh leaf dill for sprinkling on top 

Coarse flake salt for sprinkling on top

Makes 3-4 servings 

Instructions

Preheat the oven to 450 f.

Slice the carrots in half lengthwise, and then into thin strips so they cook quickly. Place into a bowl, then add the olive oil and toss with your hands to evenly coat all of the carrot strips.

Add the salt, oregano, chile flakes, and garlic powder to the oiled carrots and toss to coat evenly.

Grate the cheese. 

Use half of the grated cheese to make a thin layer over the bottom of your non-stick baking sheet or cast iron pan. 

Place each carrot piece on top of the cheese in an organized way so that the carrot strips are touching but not overlapping. Once all of the carrots have been added to the pan, add the remaining cheese on top in a thin, even layer. If you end up with more carrots than can fit into your pan without overlapping, do not be tempted to toss them on anyways- cook them in a separate pan.

Place the baking sheet on the top rack of the oven. Bake for about 23 minutes, or until the carrots are cooked through and the cheese is browned.

Meanwhile, dice the dill leaf very finely. 

Remove the carrots from the oven and let cool slightly on a cooling rack before adding the dill and a small amount of coarse flake salt. 

Let cool until the cheese has hardened before serving.