Roasted carrots with carrot top pesto and burrata from Food52 by April Bloomfield

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Notes about this recipe

  • consortiumlibrary on July 05, 2016

    Really loved this. Made with fresh baby carrots (greens attached) from farmers' market. Was out of walnuts, so substituted pine nuts. Next time will double recipe - everyone wanted seconds. Use cast iron pan for better browning of carrots. The finished plate is picture perfect. Re: CindyinOttowa's comment, maybe the carrot greens were either too mature or old? With young carrots, the greens added wonderful flavor.

  • CindyinOttawa on September 20, 2015

    This was a great way to roast carrots, but I didn't like the pesto at all. It smelled and tasted like bad grass. Not sure what I did wrong, as I followed the recipe exactly. Extra seasoning and cheese did not help to cover the bad taste.

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