Best 2 Roasted Carrots With Carrot Top Pesto And Burrata Recipes

Indulge in a symphony of flavors with our delectable Roasted Carrots with Carrot Top Pesto and Burrata, a dish that elevates the humble carrot to culinary stardom. The vibrant orange roots are roasted to perfection, caramelizing their natural sugars and intensifying their earthy sweetness. Paired with a vibrant carrot top pesto, crafted from the often-overlooked carrot greens, this dish bursts with a herbaceous freshness that complements the carrots' natural sweetness. The crowning glory is a dollop of creamy burrata cheese, its rich, milky flavor adding a luxurious touch to each bite. Discover the harmonious blend of textures and flavors in this dish, where the crispy roasted carrots, vibrant pesto, and velvety burrata come together in perfect harmony. This recipe is a testament to the culinary potential of simple ingredients, transforming them into a feast for the senses. Let your taste buds embark on a journey of discovery with this delightful dish, sure to impress even the most discerning palate.

In addition to the main recipe, this article also offers a collection of tantalizing variations to suit diverse tastes and preferences. Experiment with the zesty Lemon-Tahini Dressing, which adds a tangy twist to the roasted carrots. For a touch of warmth, try the Cumin-Spiced Yogurt Sauce, its aromatic spices complementing the sweetness of the carrots. If you're a fan of bold flavors, the Harissa-Honey Glaze will add a delightful spicy-sweet dimension to the dish. And for those seeking a vegan alternative, the Cashew-Parsley Pesto offers a creamy and flavorful substitute for the burrata cheese. With so many variations to choose from, this article provides a culinary adventure that will satisfy every palate.

Here are our top 2 tried and tested recipes!

ROASTED CARROTS WITH CARROT TOP PESTO

Roasted Carrots with Carrot Top Pesto image

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

12 to 14 medium carrots with tops (about 1 1/2 pounds)
5 to 6 tablespoons extra-virgin olive oil
2 teaspoons sweet curry powder
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
1/2 cup walnut halves
1 cup fresh basil leaves, tightly packed
1 tablespoon honey
2 teaspoons apple cider vinegar

Steps:

Preheat the oven to 375 degrees F.
Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.

ROASTED CARROTS WITH CARROT-TOP PESTO AND BURRATA

Roasted Carrots with Carrot-Top Pesto and Burrata image

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

Ingredients

20 small carrots (the size of pointer fingers), scrubbed well but not peeled, all but 1/2-inch of the tops removed and reserved
4 tablespoons extra-virgin olive oil
1 teaspoon plus a few pinches of Maldon or another flaky sea salt
1/2 pound room-temperature burrata, drained
About 3 tablespoons Carrot Top Pesto, recipe follows
A five-finger pinch of basil leaves, torn at the last minute if large
1 tablespoon lemon juice
4 cups lightly packed delicate carrot tops (stems discarded), roughly chopped
A small handful of basil leaves
1/2 cup walnut halves
1 ounce Parmesan cheese, finely grated
1 medium garlic clove, halved lengthwise
1 teaspoon Maldon or another flaky sea salt
1/2 cup extra-virgin olive oil

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.

Tips:

Choose the right carrots: Look for carrots that are firm and have a deep orange color. Avoid carrots that are soft or have blemishes.
Roast the carrots properly: To get the best flavor and texture, roast the carrots at a high temperature until they are tender and slightly caramelized.
Make the carrot top pesto ahead of time: This pesto can be made up to 3 days in advance and stored in the refrigerator. It's a great way to use up carrot tops, which are often discarded.
Use good quality burrata: Burrata is a soft, creamy cheese that adds a luxurious touch to this dish. Look for burrata that is made with fresh milk and has a delicate flavor.
Serve the dish immediately: This dish is best served immediately after it is made, while the carrots are still warm and the burrata is melting.

Conclusion:

This roasted carrots with carrot top pesto and burrata is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The roasted carrots are tender and flavorful, the carrot top pesto is bright and herbaceous, and the burrata adds a creamy richness. This dish is sure to impress your friends and family, and it's a great way to use up fresh carrots and carrot tops.