Roasted Carrots With Carrot Top Pesto and Burrata

Yields 4 to 6 servings as a side dish. Recipe is from “A Girl & Her Greens” by April Bloomfield and JJ Goode, Ecco/A Division of HarperCollins, 2015.

Roasted carrots:

20 small carrots (the size of pointer fingers), scrubbed well but not peeled, with tops

2 tablespoons extra-virgin olive oil

1 teaspoon Maldon or another flaky sea salt

Carrot Top Pesto (makes 1 cup):

4 cups delicate carrot tops, lightly packed

A small handful of basil leaves

½ cup walnut halves

1 ounce Parmigginao-Reggiano cheese, finely grated

1 medium garlic clove, halved lengthwise

1 teaspoon Maldon or another flaky sea salt

½ cup extra-virgin olive oil

Lemon Dressing:

1½ cups reserved carrot tops, lightly packed

A 5-finger pinch of basil leaves, torn at the last minute if large

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

Maldon or another flaky season salt to taste

To plate:

½ pound room temperature burrata cheese, drained

3 tablespoons Carrot Top Pesto

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

2. 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.

3. 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.

4. 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.

5. Pluck enough 2- to 3-inch delicate sprigs from the reserved carrot tops to make about 1½ lightly packed cups and toss them in a bowl with the basil.

6. 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.