Roasted carrots with carrot-top pesto and burrata recipe
 Impress your guests with this side dish combo of sweet roasted carrots and creamy mozzarella, served with homemade pesto. 4 tbsp extra-virgin olive oil20 small carrots, scrubbed well but not peeled, carrot tops reserved40g/1½oz delicate carrot tops, stems removed (from above)small handful of basil leaves1 tbsp lemon juice225g/8oz burrata, at room temperature, drained, slicedsea salt 4 tbsp extra-virgin olive oil 20 small carrots, scrubbed well but not peeled, carrot tops reserved 40g/1½oz delicate carrot tops, stems removed (from above) small handful of basil leaves 1 tbsp lemon juice 225g/8oz burrata, at room temperature, drained, sliced sea salt 100g/3½oz delicate carrot tops (from above), stems removed, roughly choppedsmall handful of basil leaves55g/2oz walnut halves25g/1oz Parmesan, finely grated1 garlic clove, halved lengthwise1 tsp sea salt110ml/3¾fl oz extra-virgin olive oil 100g/3½oz delicate carrot tops (from above), stems removed, roughly chopped small handful of basil leaves 55g/2oz walnut halves 25g/1oz Parmesan, finely grated 1 garlic clove, halved lengthwise 1 tsp sea salt 110ml/3¾fl oz extra-virgin olive oil Method Position a rack in the centre of the oven and preheat the oven to its highest temperature.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 over a teaspoon of sea salt and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly. Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves. Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well. To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed.To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing. Position a rack in the centre of the oven and preheat the oven to its highest temperature. Position a rack in the centre of the oven and preheat the oven to its highest temperature. 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 over a teaspoon of sea salt and turn the carrots to coat them in the oil. 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 over a teaspoon of sea salt and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly. Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly. Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves. Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves. Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well. Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well. To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed. To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed. To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing. To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing.