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)

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