Roasted Carrots with Burrata and Salsa Rustica

from the San Francisco Chronicle Food Section

submitted by Jeanne Milligan

preparation time: about 50 minutes overall

serves 4 to 6

2 bunches small carrots (about 16)

½ cup plus 2 tablespoons extra-virgin olive oil

1 cup packed parsley leaves finely chopped

½ cup packed mint leaves, finely chopped

¼ cup roasted salted pistachios, coarsely chopped

2 tablespoons minced shallots

2 teaspoons lemon juice

1 teaspoon lemon zest

Kosher salt

Freshly ground black pepper

2 8-ounce balls burrata

Flaky salt, such as Maldon, for serving

Preheat the oven to 450 degrees F. Toss the carrots with 2 tablespoons of the olive oil and spread on a rimmed baking sheet or in a large cast-iron pan. Bake, shaking the pan occasionally, until the carrots are tender and blackened in spots, about 45 minutes. (Use your judgment here if you’ve got tiny carrots, they won’t take as long to roast). Let the carrots cool slightly, then transfer to a platter.

While the carrots roast, make the salsa rustica in a bowl, combine the chopped herbs, pistachios, shallots, lemon juice and zest, and the remaining ½ cup olive oil. Season to taste with salt and pepper.

To serve, use your hands to tear each burrata into large pieces, then set on top of the carrots and spoon the salsa rustica over. Top with a little flaky salt.