ROASTED CARROTS WITH CARROT-TOP PESTO AND BURRATA
If you can get your hands on burrata-a really special cheese, like delicate mozzarella with a creamy center-then you're already most of the way toward a great dish. In the spring, I'll serve burrata with Snap Pea Salad; in high summer, I'll pair it with slices of ripe tomato, good olive oil, and flaky salt. When summer fades, I crave burrata with roasted carrots, a pairing that's less common but no less worthy of your attention. The two are like good mates, each helping the other along: the sweetness of the carrots sets off the tanginess of the cheese; the cheese's tanginess makes the carrots tastes even sweeter. Pesto made from the carrot tops adds color and salty, herbaceous wallops throughout the dish.
Provided by Food Network
Time 1h
Yield Serves 4 to 6 as a Side
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 500 degrees F.
- Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle on 1 teaspoon of the salt, and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they're browned in spots, 6 to 8 minutes. Pop the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, 8 to 12 minutes, depending on the size of your carrots. Let the carrots cool slightly. Halve the burrata and arrange the halves on a platter. Arrange the carrots on the platter so they're pointing this way and that. Add the pesto here and there in little dollops.
- Pluck enough 2-to 3-inch delicate sprigs from the reserved carrot tops to make about 1 1/2 lightly packed cups and toss them in a bowl with the basil. Whisk together the remaining 2 tablespoons of the oil with the lemon juice and a good pinch of salt in a small bowl until the mixture looks creamy. Use a little of the lemon dressing to lightly dress the carrot top-basil mixture, sprinkle on a little more salt, and toss well. Arrange the mixture on top of the carrots and burrata. Drizzle everything with the remaining lemon dressing and serve.
- Combine the carrot tops and basil in a small food processor, pulse several times, then add the walnuts, Parmesan, garlic, and salt. Pulse several more times, add the oil, then process full-on, stopping and scraping down the sides of the processor or stirring gently if need be, until the mixture is well combined but still a bit chunky. Taste and season with more salt, if you fancy.
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Caddy Beats
[email protected]Meh.
Michael Vals
[email protected]This recipe is a great way to impress your friends. The roasted carrots are beautiful and the pesto is so flavorful. The burrata is the perfect finishing touch. I highly recommend this recipe!
Itangishaka Gedeon
[email protected]I love the idea of using carrot tops in a pesto. It's a great way to reduce food waste and the pesto was really flavorful. I'll definitely be using this recipe again.
michael may
[email protected]This recipe was a bit too complicated for my taste. I ended up just roasting the carrots and serving them with a simple vinaigrette. It was still delicious, but not as impressive as the recipe promised.
Umair haider Maqsood Ali
[email protected]I'm always looking for new ways to cook carrots and this recipe definitely fits the bill. The pesto was a great addition and the burrata added a touch of luxury. I'll definitely be making this again!
Stella Moraa
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted carrots and the pesto was a fun and easy way to get them to try something new.
Luis Gala
[email protected]I followed the recipe exactly and the results were disappointing. The carrots were dry and the pesto was too oily. I wouldn't recommend this recipe.
Christian Long
[email protected]Not bad, but not great. The carrots were a bit too sweet for my taste and the pesto was a bit bland.
Arlinda Ambo
[email protected]This recipe is a great way to use up carrot tops. The pesto was flavorful and the carrots were roasted to perfection. I'll definitely be making this again!
Devandre Jackson
[email protected]Easy to make and delicious! I used goat cheese instead of burrata and it was still amazing.
Jaycee Pickens
[email protected]I'm not usually a fan of carrots, but this recipe changed my mind. The roasting process brought out their natural sweetness and the pesto added a lot of flavor. The burrata was a nice touch too.
Marcus Tigga
[email protected]This recipe was a hit! The carrots were perfectly roasted and the carrot top pesto added a delicious, nutty flavor. The burrata cheese was the perfect finishing touch, adding a creamy richness to the dish. I highly recommend this recipe!