Description
An elegant and colorful side dish featuring honey-roasted rainbow carrots, creamy burrata, and vibrant pomegranate seeds perfect for holiday dinners and special occasions.
Ingredients
Scale
- 1–2 lbs rainbow carrots, peeled
- 2 tbsp olive oil
- 2–3 tbsp honey
- 1 ball of fresh burrata cheese
- 1/2 cup pomegranate seeds
- 1 tsp fresh thyme, plus more for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400-425°F (200-220°C).
- On a large baking sheet, toss the peeled carrots with olive oil, honey, thyme, salt, and pepper until evenly coated.
- Arrange the carrots in a single layer to ensure they roast evenly.
- Roast for 25-35 minutes, flipping the carrots halfway through, until they are tender and caramelized.
- Remove the carrots from the oven and arrange them on a serving platter.
- Tear the burrata into pieces and nestle them among the warm carrots.
- Sprinkle the pomegranate seeds over the carrots and burrata.
- Garnish with additional fresh thyme and serve immediately.
Notes
Best served warm. Store leftover roasted carrots for up to 3 days, and add fresh burrata and pomegranate only when ready to serve again.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 190
- Sugar: 12g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg