Honey Roasted Rainbow Carrots with Burrata and Pomegranate
This vibrant dish features tender honey-roasted rainbow carrots, creamy burrata, and bursts of sweet-tart pomegranate seeds, creating a delightful harmony of flavors and textures.
Equipment
- baking sheet
- parchment paper
- large bowl
Ingredients
Main Ingredients
- 2 lbs rainbow carrots trimmed and scrubbed
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp fresh thyme chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 oz burrata cheese
- 0.5 cup pomegranate seeds
Garnish (Optional)
- fresh mint chopped for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, honey, fresh thyme, salt, and pepper until evenly coated.
Cooking
- Spread the seasoned carrots in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until tender-crisp and lightly caramelized.
- Remove from oven and let cool slightly.
Assembling
- Arrange the roasted carrots on a serving platter and tear the burrata cheese into pieces, scattering them among the carrots.
- Sprinkle with pomegranate seeds and fresh mint (if using) before serving.
Notes
For extra flavor, you can add a pinch of chili flakes to the carrots before roasting. Ensure the burrata is at room temperature for optimal creaminess.