Roasted Carrots with Carrot-Top Pesto and Burrata

By lorik

Ingredients

• For the Pesto:
• 4 4 4 cups lightly packed delicate carrots tops (stems discarded), roughly chopped
• small handful A small handful of basil leaves
• 1/2 1/2 1/2 cup walnut halves
• 1 1 1 cup Parmesan cheese, finely grated
• 1 1 1 medium garlic clove, halved lengthwise
• 1 1 1 tsp. Maldon or another flaky sea salt
• 1/2 1/2 1/2 cup extra-virgin olive oil
• For the Carrots and Burrata:
• 20 20 1/2-inch small carrots (the size of pointer fingers), scrubbed well but not peeled, all but 1/2-inch of the tops removed and reserved
• 4 4 4 Tbs. extra-virgin olive oil
• 1 1 1 tsp. plus a few pinches of Maldon or another flaky sea salt
• 1/2 1/2 1/2 lb. room-temperature burrata, drained
• A five-finger pinch of basil leaves, torn at the last minute if large
• 1 1 1 Tbs. lemon juice

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Make the pesto

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.
Roast the carrots

Position a rack in the center of the oven and preheat to 500˚F.

Pour 2 Tbs. 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 tsp. 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 3 Tbs. of the pesto here and there in little dollops (you'll have leftover pesto).

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 Tbs. 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.