Roasted Carrots With Stracciatella And Buckwheat

Name: Roasted Carrots With Stracciatella And Buckwheat
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; 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)