Roasted Carrots With Stracciatella And Buckwheat
['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)']
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.
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.
Place vinegar in a medium bowl and mix in carrot juice, if using. Add carrots and toss to coat. Season with salt.
Place stracciatella on a platter. Arrange carrots over cheese, top with herbs and buckwheat mixture, and drizzle with oil.
Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature before tossing with vinaigrette.
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