Honey Roasted Rainbow Carrots bring together the vibrant colors of carrots, the creamy richness of burrata, and the jewel‑like pop of pomegranate for a stunning side or light entrée. This Honey Roasted Rainbow Carrots recipe combines sweet, savory, and tangy flavors into one dish that looks as beautiful as it tastes. In just a few simple steps, you’ll transform humble carrots into something elegant and comforting. Whether you’re serving it for a weeknight family meal or as part of a festive spread, this recipe is sure to delight both your eyes and your taste buds.
Why You’ll Love This Recipe
- Visually striking — the rainbow carrots and red pomegranate arils make for a vibrant presentation.
- Flavor balance — sweet honey and butter meet creamy burrata and tart pomegranate for contrast.
- Easy to prepare — only a handful of ingredients and one baking sheet.
- Versatile side or light main — pairs beautifully with roasted meats, grains, or green salads.
- Seasonal appeal — carrots are often available year‑round, and the pomegranate adds a festive touch in fall and winter.
Ingredients
- 2 pounds rainbow carrots, peeled
- 2 Tablespoons butter
- 2 Tablespoons honey (preferably orange blossom honey if available)
- ⅛ teaspoon ground cinnamon (optional, for warmth)
- Salt and freshly ground black pepper, to taste
- Burrata cheese, pinched into small pieces
- 1 pomegranate, arils removed
Step‑by‑Step: How to Make Honey Roasted Rainbow Carrots
- Preheat oven to 400 °F (about 200 °C).
- Prepare the honey-butter mixture: melt the butter in a small saucepan or microwave. Stir in the honey and, if using, the ground cinnamon until well combined.
- Coat the carrots: place the peeled rainbow carrots in a mixing bowl or large dish. Pour the honey-butter mixture over them and toss immediately to coat evenly.
- Arrange on a baking sheet: spread the carrots out in a single layer on a rimmed baking sheet. Season with salt and pepper.
- Roast for 15 minutes. Remove the tray and carefully flip each carrot so it browns evenly. Return to oven and roast another 15 to 20 minutes, or until the carrots are tender when pierced with a fork and lightly caramelized.
- Transfer to serving platter.
- Add burrata and pomegranate: pinch the burrata into small pieces and scatter over the warm carrots. Sprinkle the pomegranate arils over the top.
- Serve immediately, so the burrata melts slightly and the flavors shine.
Helpful Tips
- Use carrots that are similar in thickness so they roast at the same speed. If some are much thicker, cut them lengthwise.
- Line your baking sheet with parchment paper or a silicone liner for easier cleanup and less sticking.
- Don’t crowd the carrots — they should lie flat without overlapping for good caramelization.
- If you only have plain honey, that works fine — orange blossom honey is just a floral variation.
- The cinnamon is optional; it adds warmth, but you can omit it if you prefer a simpler profile.
- Burrata should be added just before serving so it retains its creaminess and doesn’t over‑melt into a mess.
- If your burrata is chilled, let it sit at room temperature for a few minutes to soften slightly.
Substitutions And Variations
- Cheese swap: if you can’t find burrata, use fresh mozzarella, ricotta salata, or crumbled goat cheese.
- Nut topping: add chopped pistachios or toasted walnuts for extra texture.
- Citrus twist: squeeze a bit of fresh lemon or orange juice over the finished dish for brightness.
- Herbs: toss in fresh mint, basil, or parsley for a herbaceous note.
- Spice it up: sprinkle a pinch of cayenne or red pepper flakes if you like heat.
- Root mix: combine with other roots like heirloom beets or golden beets (cut into similar sizes) and roast together.
- Vegan option: omit the burrata, or substitute with a plant‑based creamy cheese or cashew cream drizzle.
Storage Instructions
- If you have leftovers, store in an airtight container in the refrigerator.
- The carrots, on their own, will keep well for 2–3 days.
- Add burrata and pomegranate fresh when serving leftovers — do not store them already combined, as the cheese can turn watery and the pomegranate can get soggy.
- To reheat, gently warm the carrots in a low oven (around 300–325 °F) or in a skillet over low heat with a splash of water or olive oil to loosen them. Then top with fresh burrata and pomegranate.
Nutritional Information
(Per serving — approximate values)
- Calories: 188 kcal
- Carbohydrates: 22 g
- Protein: 7 g
- Fat: 11 g
- Saturated Fat: 6 g
- Cholesterol: 28 mg
- Sodium: 105 mg
- Potassium: 446 mg
- Fiber: 5 g
- Sugar: 15 g
- Vitamin A: 19,230 IU
- Vitamin C: 10 mg
- Calcium: 191 mg
- Iron: 1 mg
Serving Suggestions
- Serve alongside roasted chicken, pork tenderloin, or grilled fish.
- Pair with a grain salad (e.g. quinoa, farro, or barley) to soak up the juices.
- Add a side of greens — baby spinach or arugula dressed simply with lemon and olive oil.
- Drizzle a balsamic reduction or aged balsamic vinegar over for extra tang.
- For brunch, serve this with toasted bread and a drizzle of extra honey for a sweet-savory brunch plate.
Frequently Asked Questions About Honey Roasted Rainbow Carrots
Q: Can I use regular orange or yellow carrots instead of rainbow carrots?
Yes — regular carrots will work perfectly. The “rainbow” variety adds color interest, but flavor-wise they roast similarly. Adjust the roasting time if the carrots differ in thickness.
Q: What if my carrots are very thick or uneven?
Cut thick carrots lengthwise (into halves or quarters) so they roast evenly. Try to keep sizes uniform so some don’t overcook while waiting for others to be done.
Q: Why add cinnamon? Will it overpower the dish?
The cinnamon is optional and meant as a subtle warm undertone — only ⅛ teaspoon — so it won’t dominate. If you prefer no spice, omit it entirely; the honey and butter carry the flavor beautifully on their own.
Q: Can I make this ahead of time?
You can roast the carrots ahead (without burrata and pomegranate) and refrigerate. Reheat gently before serving, and add burrata and pomegranate just before plating. This helps maintain texture.
Q: My burrata leaked and became watery — any tips?
Use burrata at cold but not freezing — let it sit out a few minutes so it isn’t rock-hard, but serve promptly once opened. Place it on top of the warm carrots so it softens, but avoid letting it sit too long, as it may break down.
Q: How many servings does this recipe make?
The recipe as written serves about 4 to 6 (depending on portion size). If you’re serving as a side for a larger group, consider increasing quantities proportionally.
Conclusion
Thank you so much for trying these Honey Roasted Rainbow Carrots with Burrata and Pomegranate! I absolutely love how this dish feels festive yet effortless, combining sweet, creamy, and tart flavors in one elegant plate. I hope you find it as easy to prepare as it is delightful to eat. Whether for a cozy weeknight meal or a special gathering, may this recipe bring joy, warmth, and vibrant flavor to your table. Happy cooking, and enjoy every colorful bite!
Honey Roasted Rainbow Carrots with Burrata and Pomegranate
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
Description
A simple yet elegant side dish of honey roasted rainbow carrots topped with creamy burrata and fresh pomegranate arils – perfect for holidays, gatherings, or weeknight dinners. Sweet, savory, creamy, and colorful all in one!
Ingredients
2 pounds rainbow carrots, peeled
2 tablespoons butter
2 tablespoons honey (orange blossom preferred)
⅛ teaspoon ground cinnamon (optional)
Salt and pepper to taste
Burrata cheese, pinched into small pieces
1 pomegranate, arils removed
Instructions
- Preheat oven to 400 °F (about 200 °C).
- Prepare the honey-butter mixture: melt the butter in a small saucepan or microwave. Stir in the honey and, if using, the ground cinnamon until well combined.
- Coat the carrots: place the peeled rainbow carrots in a mixing bowl or large dish. Pour the honey-butter mixture over them and toss immediately to coat evenly.
- Arrange on a baking sheet: spread the carrots out in a single layer on a rimmed baking sheet. Season with salt and pepper.
- Roast for 15 minutes. Remove the tray and carefully flip each carrot so it browns evenly. Return to oven and roast another 15 to 20 minutes, or until the carrots are tender when pierced with a fork and lightly caramelized.
- Transfer to serving platter.
- Add burrata and pomegranate: pinch the burrata into small pieces and scatter over the warm carrots. Sprinkle the pomegranate arils over the top.
- Serve immediately, so the burrata melts slightly and the flavors shine.
Notes
Use similarly sized carrots for even roasting. Add nuts, herbs, or citrus zest to customize. Add burrata right before serving for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 15 g
- Carbohydrates: 22 g
- Protein: 7 g
