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
Scale
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