Nothing goes to waste with this creative roasted Honey Tarragon Carrots with Carrot Top Dressing and Burrata. Finely chop carrot tops and blitz with tarragon, capers, vinegar and garlic oil to make the dressing. Serve roasted honey tarragon carrots, topped with crispy garlic, burrata, fresh herbs and carrot top dressing.
Honey Tarragon Carrots with Carrot Top Dressing and Burrata
Serves 6-8
Ingredients:
2 bunches Dutch carrots, scrubbed and trimmed (tops reserved)
2 tsp smoked paprika
2 tbsp honey
⅓ cup extra-virgin olive oil
4 cloves garlic, thinly sliced
¼ cup tarragon, roughly chopped
1 tbsp capers
1 tbsp white wine vinegar
250g burrata
Red vein sorrel, to serve
Method:
Preheat oven to 220°C (200°C fan forced). Place carrots, paprika, honey and 2 tablespoons of oil on a large oven tray and toss to coat. Season. Roast for 25-30 minutes, tossing the carrots occasionally or until tender and caramelised.
Heat remaining oil in a small frying pan over high heat. Add sliced garlic and cook for 30 seconds, or until crisp. Remove and set aside. Take oil off heat; set aside to cool. Finely chop carrot tops. Add tops, tarragon, capers and vinegar to the garlic oil and blitz. Serve carrots, topped with crispy garlic, burrata, sorrel and carrot top dressing.
