Food

Our New Favorite Dish for Dinner Parties

Roasted Carrots with Burrata

Do you like hosting dinner parties? One thing that can make a night feel epic is kicking the meal off with an amazing starter. Today, for our month of simple appetizers, Jessica Battilana is sharing her recipe for roasted carrots with burrata from her latest cookbook, Repertoire. Here’s how to make it…

Roasted Carrots with Burrata and Salsa Rustica
From Jessica Battilana’s Repertoire

I am not ordinarily the kind of cranky person who orders something at a restaurant and then grouses about how she could make it at home, but I’ve got to admit that every time I order a burrata, I become one. That’s because by purchasing a ball of burrata, you’re 90% of the way to a starter you’d pay $14 for in a restaurant. Burrata, the mozzarella-like cow’s-milk cheese that has been formed into a pouch and filled with curds and cream, is luscious, rich and milky. It’s great with juicy ripe tomatoes; actually, there’s hardly a vegetable that isn’t great with burrata. This recipe works best with smallish carrots, about three-quarters of an inch thick. I roast them whole until tender and blackened in spots, coaxing out their natural sweetness, then top them with the cheese and salsa rustica, a zippy, acidic herb sauce enriched with pistachios. Because I like to go all out, I recommend two balls of burrata, but you could exercise slightly more restraint (and lower your grocery bill) by making do with one.

Recipe: Roasted Carrots with Burrata and Salsa Rustica
Serves 4-6

You’ll need:

2 bunches small carrots (about 16)
1/2 cup plus 2 tbsp extra-virgin olive oil
1 cup packed parsley leaves, finely chopped
1/2 cup packed mint leaves, finely chopped
1/4 cup roasted salted pistachios, coarsely chopped
2 tbsp minced shallots
2 tsp lemon juice
1 tsp lemon zest
Kosher salt
Freshly ground black pepper
2 (8 oz.) burrata balls
Flaky salt, such as Maldon, for serving

Preheat the oven to 450°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 1/2 cup olive oil. Season to taste with salt and pepper.

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

Jessica Battilana

Thank you so much, Jessica! Your new cookbook is beautiful.

P.S. More recipes, including the best caprese salad and Spanish tortilla. Plus, how to host an easy dinner party.

(Excerpted from Repertoire Copyright © 2018 by Jessica Battilana. Used with permission of Little, Brown and Company, New York. All rights reserved. Thanks to Franny Eremin for helping with this series.)

  1. Anni says...

    Can the sauce be made a day ahead of time?

  2. Alison says...

    This was so amazing! Grilled the carrots since we were BBQing and subbed almonds for pistachios since that’s what I had. It was so easy and will definitely be on regular rotation this summer! PS Trader Joe’s is selling a bag of prepped baby carrots right now that’s perfect for this ??

  3. Aleesha Patel says...

    Where do you buy your burrata from? Any specific brand that you recommend?

  4. Seriously thought this was crab for a hot second!
    I love throwing impromptu dinner parties for one or two people. My husband and I have a rotating group of friends, most of whom are single or live alone, so if I find myself with more food than I expected, I call one of them, usually with only a half hour notice on a weeknight, to come over! As long as I catch people before they leave work, they’re usually game. Last time we had Pakistani lamb meatballs and homemade parathas with my friend Christine, but I’ve done simpler things like salmon bowls as well. If someone can’t make it, I call the next friend down the line! It’s low-pressure and it gives us more one on one time with people from our rather sprawling friend group. Plus, we only have one guest parking space, so it’s much easier to have a single car involved!

  5. This recipe looks insane and I love it because it seems easy enough to make! Thanks for sharing!

  6. This looks so delicious – can’t wait to give it a go!

  7. Lauren says...

    Just made this and added in garbanzo beans too (since I love those crispy out of the oven) and it was DIVINE

  8. Meg says...

    This is an absolute vision. So…a group of friends at work and I do lunch club – we rotate bringing lunch once a week for everyone else in our group. I’d love to treat them with this, but am wondering what else I should serve with it to make it a bit more substantial of a lunch. (Some of the ladies go all out!) Any recommendations?

    • Lee says...

      Crusty bread and soppressata (Italian spicy sausage).

    • Claire says...

      Couple thoughts: Build it up into a more developed salad, maybe by serving it over greens (I thought arugula might be very good) and including other roasted vegetables …. or possibly make it into a fresh summer salad by adding ripe tomatoes, cucumbers, avocado, sweet onion, or possibly some white beans, olives, or marinated vegetables. Or It probably would also work well over pasta, polenta, or lentils, with some rotisserie chicken added. Homemade croutons in any of these would be a nice touch too.

  9. This looks absolutely delicious!!! I honestly think I could be served a ball or buratta in a plastic dish at a dinner party and STILL be happy. It’s such a great ingredient!

    Eva

  10. Audrey F says...

    Yum! Looks amazing! I’ll definitely try this.

    I wanted to note that extra virgin olive oil has a very low smoke point (meaning it can give off toxic fumes if cooked at a high temp) so you might want to consider subbing a different oil for this recipe.

    • Jessica Battilana says...

      Hi Audrey! I actually learned from my friends at California Olive Ranch that high-quality, fresh olive oil has a smoke point upwards of 425 degrees. Canola is about 400 degrees, by comparison. Only grape seed oil has a higher smoke point (around 475 degrees).

    • Kelly says...

      My cardiologist cousin likes avocado oil for roasting!

  11. Stacey says...

    This looks amazing. Like the other comments about no bake recipes I wonder about make ahead recipes. It would be great to bake in the early morning and serve in the late afternoon or evening. I think you can do that with this recipe.

    • Jessica Battilana says...

      Yes! I roast the carrots and make the salsa ahead and combine just before serving.

  12. Christine says...

    I’ve made just about every recipe you’ve posted, and none of them have disappointed! My family and friends special request the panzanella recipe you shared whenever we have a get together. :) So excited to try this one.

  13. jeannie says...

    YUM!

  14. amy says...

    yum!!! Looks so tasty

  15. omg yes to ANYTHING burrata.

  16. Claire says...

    This looks delicious! I don’t do enough with carrots. I bet it would be good on a bed of arugula too.

    • Wendy says...

      Agree on the arugula!

  17. Looks delicious! I’d probably use this in a meal, not as a starter – I think finger-food starters are easier to handle and make.

  18. Hannah says...

    There’s a restaurant around the corner from us in DC that has an amazing burrata that I always think I can replicate (but haven’t tried to yet). It is served in a bowl with pancetta, some fresh herbs, and honey. Paired with grilled sour dough it is a great mix of salty, sweet, crunchy, creamy. Irresistible.

    • Rams says...

      Hannah- what restaurant are you talking about? Must try :)

  19. Lisa says...

    Looks amazing! I frequently do a lazy salad of roasted carrots, tahina, honey and pine nuts. This would be a nice change

  20. Heather says...

    Serves 4-6? I’m pretty sure I could demolish this for dinner all on my own….! Looks so good

    • Joanna Goddard says...

      haha same :)

  21. Maire says...

    I would love to see some “no bake” type recipes on the blog for the summer. I try very hard to not use my oven at all and could use some inspo from the regular rotation of power bowls, salads, etc. “No bake” desserts would be especially fun! Entertaining in the summer is tough for desserts sometimes, so I usually do the Midwestern special of chocolate eclair “cake” (graham crackers layered between a mixture of vanilla pudding and Cool Whip with chocolate frosting on the top) or buy ice cream bars.

    • Joanna Goddard says...

      that’s a great idea, maire!

    • Laura says...

      I agree, Marie! We try to use the grill to keep the heat outside, but I’d love some new ideas!

    • Kelly says...

      Yes! Anything that requires no oven or long use of a stove (there are days I dread turning that on!). I remember seeing something a couple years ago suggesting to use your slow cooker more in the summer (instead of just reserving it for the winter), since that heats up your place so much less than a lot of other appliances.

    • Kelly says...

      So in the summer I usually use my toaster oven, since it gives off less heat.

      My mom always made ice cream “pies” in storebought cookie crusts for birthdays, and I know Jeni’s Splendid turns those into baked Alaska pies with a layer of torched meringue. Mom always did mint chocolate chip in Oreo crust, but I like strawberry ice cream in shortbread crust with whipped cream & berries. She also made a “fresh” strawberry pie where instead of baking it, she used cornstarch to thicken puréed strawberries, then poured it over a pie crust stacked with artfully arranged whole strawberries. Maybe five minutes on the stove, then just chilling in the fridge!

  22. Stephanie says...

    Looks amazing! One of my sons is allergic to pistachios (and walnuts and pecans). Is there another nut we could sub for pistachios?

    • Joanna Goddard says...

      we’ll ask!

    • Annie says...

      I bet pine nuts would be delicious, if those are on the safe-list for your son!

    • Pins says...

      Toasted, salted pepitas?

    • Elizabeth says...

      I would recommend pine nuts, almonds, hazelnuts, or cashews as a reasonable alternative to pistachios, as long as those are safe for him :) If not maybe sunflower seeds to add the salty crunch?

    • Jessica Battilana says...

      Hi there. I’ve made this with roasted, salted almonds many times and it’s great.

    • Kelly says...

      I’m a fan of toasted sesame seeds mixed with a spice to make a bit-free crumble