Name: Roasted Carrots With Stracciatella And Buckwheat
Yield: Serves 4
Ingredients: 1 pound small carrots, any color, scrubbed, tops trimmed, halved lengthwise; 1 tablespoon olive oil, plus more for drizzling; Kosher salt; 2 teaspoons buckwheat groats; 1/2 teaspoon nigella seeds (optional); 1 1/2 teaspoons Champagne vinegar; 1 tablespoon fresh carrot juice (optional); 8 ounces stracciatella di bufala, burrata, or fresh mozzarella, torn into large pieces; 1 cup (packed) mixed tender herb leaves (such as dill, basil, cilantro, and/or mint)

Image may contain Cutlery Fork Food Dish Meal Plant and Produce

Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

Ingredient Info

Nigella seeds, a pungent peppery seed also known as kolonji or black onion seeds, can be found at Indian markets and some supermarkets, or online.

Recipe notes

See Related Recipes and Cooking Tips

The Best Roasted Vegetable Recipes
A great plate of roasted veg is a combination of textures, flavors, and temperatures, so every bite is different than the one before.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!