ROASTED CARROTS WITH CARROT-TOP PESTO AND BURRATA | SA Garden and Home
Celebrate spring with this delicious roasted carrot dish. You'll find more of Sandy Wood's spring recipes in our September 2019 issue.
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Ingredients
- 20 small carrots, scrubbed and tops trimmed, but stems left on
- 2T extra virgin olive oil, plus extra for drizzling
- 1t flaky salt, plus a few pinches
- 220g burrata or buffalo mozzarella, drained
- 3T carrot-top pesto, plus more, to taste
- 4 cups washed carrot tops, stems discarded and roughly chopped, a small handful reserved
- ½ cup walnuts, toasted
- 30g grated Parmesan cheese
- 1 medium garlic clove, halved lengthwise
- 1t Maldon or other flaky sea salt
- ½ cup extra virgin olive oil
- small handful basil leaves or microgreens
- half a lemon
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