Roasted Carrots With Stracciatella And Buckwheat

Directions

1. 1.

   Preheat oven to 425°F. Toss carrots with 1 Tbsp. oil on a rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown and tender, 15–20 minutes. Let cool.

2. 2.

   Meanwhile, toast buckwheat in a dry small skillet over medium-high heat, tossing often, until fragrant, about 3 minutes. Transfer to a small bowl and stir in nigella seeds, if using.

3. 3.

   Place vinegar in a medium bowl and mix in carrot juice, if using. Add carrots and toss to coat. Season with salt.

4. 4.

   Place stracciatella on a platter. Arrange carrots over cheese, top with herbs and buckwheat mixture, and drizzle with oil.

5. 5.

   Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature before tossing with vinaigrette.