Description
A vibrant, elegant dish featuring sweet roasted carrots topped with creamy burrata and a nutty, herbaceous pistachio pesto.
Ingredients
Scale
For the Crust:
- 1.5 lbs rainbow carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1 tsp honey
- Salt and black pepper to taste
- 8 oz burrata cheese
- 1/2 cup shelled pistachios, toasted
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss carrots with olive oil, honey, salt, and pepper on a baking sheet.
- Roast carrots for 20-25 minutes until tender and caramelized at the edges.
- While carrots roast, make pesto: blend pistachios, basil, Parmesan, garlic, lemon juice, and extra virgin olive oil until smooth. Season with salt.
- Arrange roasted carrots on a platter. Tear burrata over the carrots.
- Drizzle pistachio pesto generously over the carrots and burrata. Serve immediately.
Notes
You can customize the seasonings to taste.