Honey-Roasted Carrots with Torn Burrata and Salsa Rustica  Image

Honey-Roasted Carrots with Torn Burrata and Salsa Rustica

If These Meals Could Talk - "Clodagh McKenna"

Prep Time
Cook Time


For the carrots

  • 16 small carrots
  • 100ml (3½ fl oz) olive oil
  • 2 tbsp runny honey
  • 2 tbsp flat-leaf parsley, chopped
  • 2 tbsp mint, chopped
  • 100g (3½ oz) whole almonds, chopped
  • Zest and juice of 1 lemon
  • 2 x medium burrata balls
  • Sea salt and freshly ground black pepper

For the pesto

  • 1 big bunch (2 cups) carrot tops and stems, chopped (from about 8 medium carrots)
  • 40g (¼ cup) pine nuts, toasted
  • 30g (¼ cup) pumpkin seeds, toasted
  • 2 garlic cloves, peeled and grated
  • 120ml (½ cup) quality extra virgin olive oil
  • 50g (½ cup) Parmesan cheese, grated
  • Sea salt and freshly ground black pepper


For the carrots

  1. To make the honey-roasted carrots, preheat the oven to 200°C/400°F/Gas mark 6.
  2. Put the carrots in a roasting tray, toss with 2 tbsp olive oil, 1 tbsp honey and season with salt and pepper.
  3. Roast for 25 minutes, shaking the tray occasionally, until the carrots are tender and slightly blackened in places.
  4. Leave the carrots to cool slightly, then transfer to a serving platter.
  5. Meanwhile, make the salsa rustica. Combine the herbs, almonds, lemon zest and juice and the remaining olive oil in a bowl and season to taste with salt and pepper.
  6. To serve, use your hands to tear each ball of burrata into large pieces, then set atop the carrots and spoon the salsa rustica over the top. Finish with the remaining honey, a little flaky sea salt and a twist of black pepper.

For the pesto

  1. To make the carrot top pesto, place the carrot tops, pine nuts, pumpkin seeds and garlic cloves in a food processor and pulse until chopped.
  2. Slowly add the oil and continue pulsing until well combined, but not smooth.
  3. Lastly add the Parmesan, salt, and pepper and pulse a few more times until combined.