Name: Roasted Carrots With Stracciatella and Buckwheat
Yield: 4 Servings
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; ½ teaspoon nigella seeds (optional); 1½ 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); 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.

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Alex Lau

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.

Recipe notes