This recipe is lightly adapted from April Bloomfield's "A Girl and Her Greens." If you can't find small carrots for this dish, just roll cut larger ones—I've done this successfully a few times. —Kenzi Wilbur
4 to 6
For the carrot top pesto:
lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
Handful basil leaves
grated Parmesan cheese
medium garlic clove, halved lengthwise
Maldon or other flaky sea salt
extra-virgin olive oil
For the carrots:
small carrots, scrubbed and tops trimmed but stems left on
extra-virgin olive oil, plus extra for drizzling
plus a few pinches flaky salt
burrata, drained and at room temperature
carrot top pesto, plus more to taste
Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.
Make the carrots: Heat oven to 500° F with a rack in the center.
Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.
Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won't yet be cooked through.
Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.
Toss the cooked carrots very gently, as they'll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)
Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.
Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.