Roasted Carrots with Burrata
The carrot [1] was domesticated in Central Asia thousands of years ago, and have been an integral part of many cuisines since, from rice pilaf to mirepoix. While most supermarket carrots are orange, supposedly a result of Dutch farmers in the 17th century breeding the color to match the flag of the House of Orange, carrots can come in all sorts of colors, including, white, yellow, purple, and red. While eating carrots won’t improve your vision [2], they are still quite tasty! This simple dish complements the earthy sweetness of roasted carrots with creamy burrata, lemon zest, and a bright dressing.
Ingredients
2 lb carrots
8 oz burrata
1 lemon
2 tbsp honey
1 tsp Dijon mustard
¼ cup olive oil
6 sprigs thyme
Parsley (optional)
Flaky sea salt
Black pepper to taste
Preheat the oven to 400° F, and place a rack in the center of the oven. While the oven preheats, peel and prepare the carrots by splitting them lengthwise. We are looking for pieces about ½ an inch thick—if the carrots being used are larger than this, then quarter them. It is important that the carrot pieces are generally the same size, so they will cook at the same rate in the oven.
Toss the carrot pieces with 2 tablespoons of olive oil, as well as thyme leaves and salt and black pepper to taste. Then lay the carrots out on a baking dish or cast iron skillet, ensuring that the carrots lay in a single layer for even cooking.
Place the carrots in the oven and roast for about 30 minutes, or until the carrots are tender. Remove the roasted carrots from the oven and let rest for at least 10 minutes.
While the carrots rest, we will prepare the ingredients with which we will top the dish. Zest and juice a lemon, and set the zest aside. In a small bowl, combine the lemon juice with the honey, mustard, and 2 tablespoons of olive oil. Mix the dressing well, until it is completely emulsified.
Burrata brings a great deal of creaminess to this dish. The best way to work with this fresh cheese is with a pair of clean hands. Tear the burrata into pieces and scatter them over the roasted carrots. Then drizzle over the dressing, and top the dish with the reserved lemon zest, parsley, and some flaky salt. Serve immediately after dressing.
Substitutions
You can prepare parsnips in a similar way—be sure to trim them to be no thicker than ½ an inch. Limes can be substituted for lemons in this preparation.
[1] The word “carrot” is a loanword from the Middle French “carotte.” This is derived from the Latin “carota,” which is in turn derived from the Greek “karoton,” meaning horn. In Old English there was no single word for a carrot. Instead, carrots and parsnips were collectively referred to as “moru,” meaning “edible root.”
[2] While beta-carotene is metabolized into retinol, a light sensitive compound found in the rods of the human retina, eating carrots does not improve your night vision. This myth was propagated by the Royal Air Force during World War II to explain the efficacy of nighttime fighter intercepts of German bombers, and was meant to conceal the advances made by Fighter Command in radar technology.
Recipe
Prep Time: 15 min Cook Time: 30 min Total Time: 45 min
Difficulty: 1/5
Heat Sources: oven
Equipment: baking dish or cast iron skillet
Servings: 8
Ingredients
2 lb carrots
8 oz burrata
1 lemon
2 tbsp honey
1 tsp Dijon mustard
¼ cup olive oil
6 sprigs thyme
Parsley (optional)
Flaky sea salt
Black pepper to taste
Instructions
1. Preheat the oven to 400° F. Peel the carrots and split them lengthwise. Toss the carrots with 2 tbsp olive oil, salt, pepper, and thyme leaves, and lay them out on a baking dish or skillet.
2. Roast the carrots until tender, about 30 minutes. Remove from the oven and let rest for 10 minutes.
3. Zest and juice the lemon. Set the zest aside. In a small bowl, combine the lemon juice, honey, mustard, and 2 tbsp olive oil. Mix well until emulsified to form a dressing.
4. With clean hands, tear the burrata into pieces and place the pieces over the carrots. Drizzle over the dressing, and top with lemon zest, parsley, and some flaky salt.
