Roasted Rainbow Carrots with Burrata and Carrot Top Salsa Verde
Prep time
Cook time
Total time
Make the most of the whole carrot with this carrot top salsa verde. Serve with the roasted carrots themselves and some devilishly good burrata.
Recipe type: Sharing dish
Serves: 2-4
  • 6 carrots, a range of colours, split in half down the middle
  • olive oil
  • salt
  • 1 ball of burrata (approx. 100g)
  • lemon zest
Salsa Verde
  • 30g carrot tops (roughly from one bunch)
  • 30g basil
  • 50g tin of anchovies, drained (reserve the oil)
  • 1 lemon, juiced (reserve zest for garnish)
  • 2 tablespoons capers
  • 2 cloves garlic, minced
  • 90mls olive oil (use the reserved oil plus top up to make up to 90mls)
  • salt and black pepper to taste
  1. Pre-heat oven to 180C, toss the split carrots in a glug of olive oil and a pinch of salt. Lay flat on a baking tray and roast for 40 minutes. You might like to check half way and turn them over and check they are sufficiently browning all over.
  2. Meanwhile make your salsa. Place the carrot tops, basil, anchovies, lemon juice, capers and garlic into a food processor and blitz till broken down. While the motor is running pour in the olive oil, and blend till a thick paste forms. Add a twist of black pepper and salt to taste. If your anchovies are salty you may not need any salt, its really important to taste the salsa before you stick too much salt in.
  3. When the carrots are softened and just starting to caramelize, remove from the oven and allow to cool for a few minutes before adding them to a large serving plate with torn pieces of burrata, dollops of carrot top salsa verde, some cracked black pepper and lemon zest.
There will be plenty of carrot top salsa verde left over.
Recipe by Natural Kitchen Adventures at