Description
Honey Roasted Rainbow Carrots with Burrata and Pomegranate is a stunning side dish that effortlessly combines elegance and simplicity. The natural sweetness of the roasted carrots, enhanced by a drizzle of honey and a hint of cinnamon, creates a mouthwatering flavor profile that your guests will adore. Topped with creamy burrata and fresh pomegranate arils, this dish not only looks vibrant but delivers a delightful contrast of textures. Perfect for any occasion—from casual weeknight dinners to festive gatherings—this recipe ensures you impress without stress.
Ingredients
Scale
- 2 pounds rainbow carrots (peeled)
- 2 tablespoons butter
- 2 tablespoons honey (preferably orange blossom)
- 1/8 teaspoon ground cinnamon
- Salt and pepper (to taste)
- Burrata cheese (pinched into small pieces)
- 1 pomegranate (arils removed)
Instructions
- Preheat your oven to 400°F (200°C).
- Melt butter in a mixing bowl, then stir in honey and cinnamon until well combined.
- Toss the peeled carrots in the honey mixture until fully coated, seasoning with salt and pepper.
- Spread the carrots on a baking sheet in a single layer and roast for 15 minutes.
- Flip the carrots and continue roasting for an additional 15-20 minutes or until tender.
- Transfer roasted carrots to a serving platter, top with burrata pieces and pomegranate arils, then serve warm.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg