Roasted Carrots with Pesto & Burrata

One of our favorite side dishes to bring to an Autumnal dinner party- sweet earthy carrots paired with verdant and bright pesto and creamy burrata


  • 10 medium carrots or 20 small carrots

  • 2 tbsp extra-virgin olive oil, plus extra for drizzling

  • 1 tsp plus a few pinches flaky salt

  • 1/2 lb. burrata, drained and at room temp or 1/2 cup grated parmesan

  • 3 tbsp pesto, plus (optional) handful of parsley

  • Small handful of basil leaves

  • 1/2 lemon

*Special Tools for Success | Cast Iron 

* A Note | It is best to have carrots that are similar in size | Skillet needs to be large enough to have space for all the carrots, not overlapping or they will steam and not roast.

Spooning pesto over roasted garden carrots


Heat the oven to 450 degrees F.

Pour 2 tablespoons of oil into a bowl and toss the carrots to coat them with oil.

Add a tablespoon of oil to the skillet and distribute with a paper towel to give even coverage on the skillet.

On the stove top, heat skillet and place carrots taking care to not overlap. It is best to have them not touching. Use tongs to turn every 1-2 minutes, until the carrots are browning up nicely.

Once they have a nice brown spots, place the pan in a hot oven and roast turning occasionally until carrots are tender and cooked through (8-10 minutes).

Toss carrots in your favorite pesto (optional).

Plate with burrata or garnish with grated parmesan.

If not using pesto, garnish with parsley or your favorite herb and a squeeze of lemon, a drizzle of olive oil and a pinch of flaked salt.

Enjoy with lightly toasted naan to sop up every drop of the Burrata.

Leave a comment

All comments are moderated before being published

Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.