Citrus Oregano balsamic ·
Citrus Pantry Pairing ·
Easy and Quick ·
Gluten Free ·
Gremolata olive oil ·
Ligurian Basil Pesto ·
Parmesan Spice blend ·
Vegetables ·
Roasted Carrots With Burrata
Roasted Carrots With Burrata
Vegetables
Ingredients
- 1 lb carrots, peeled, and cut into 1” chunks
- 2 tablespoons Fustini's Gremolata olive oil, plus more for drizzle
- 1 tablespoon Fustini's Parmesan Spice blend
- 1 bunch of fresh basil leaves
- 1/4 cup Ligurian Pesto
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 16 oz burrata cheese
Directions
- In a bowl, toss carrots with olive oil, and seasonings. Spread the carrots out on a sheet tray and roast in a 415°, oven until tender, about 15-20 minutes
- To plate, make a bed of the roasted carrots, place the burrata on top, spoon over some of the pesto, and finish with a drizzle of olive oil and balsamic.
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