Sweet Honey Roasted Rainbow Carrots Topped with Creamy Burrata and Fresh Pomegranate
A vibrant and elegant side dish or appetizer featuring sweet roasted rainbow carrots, creamy burrata cheese, and fresh pomegranate arils.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Method: Side Dish
- Cuisine: American
Ingredients
Scale
- For the Roasted Carrots:
- 1 lb rainbow carrots (scrubbed and halved lengthwise)
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 2 tbsp honey
- For the Topping:
- 8 oz burrata cheese
- 1/4 cup fresh pomegranate arils
- 2 tbsp chopped fresh parsley or mint
- 1 tbsp balsamic glaze (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved carrots with olive oil, salt, and pepper until evenly coated.
- Arrange carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and caramelized at the edges.
- Remove carrots from oven and drizzle evenly with honey. Return to oven for 3-5 minutes until the honey is bubbly.
- Transfer the warm carrots to a serving platter. Gently tear the burrata and place it over the carrots.
- Sprinkle with pomegranate arils and fresh herbs. Drizzle with balsamic glaze if desired. Serve immediately.
Notes
For a vegan version, omit the burrata and use a dairy-free cheese alternative or extra nuts. You can use maple syrup instead of honey. Best served fresh.
Nutrition
- Calories: 280
- Sugar: 18g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 8g