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Honey Roasted Rainbow Carrots with Burrata and Pomegranate

Honey Roasted Rainbow Carrots with Burrata and Pomegranate Delight

A vibrant dish blending roasted carrots, creamy burrata, and pomegranate for a delightful flavor combination.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Side Dishes
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 bunch carrots, peeled and halved lengthwise about 1 to 1.25 lbs.
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. mild harissa
  • 1 tsp. honey
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • Juice of 1/2 lemon
  • 2 to 3 Tbsp. pomegranate arils
  • 1 to 2 Tbsp. finely chopped fresh parsley

Equipment

  • Oven
  • baking sheet
  • Small bowl

Method
 

  1. Preheat oven to 425ºF.
  2. In a small bowl, combine olive oil, harissa, honey, cumin, and 1/2 tsp. salt; mix well.
  3. Arrange carrots on a large rimmed baking sheet. Spoon glaze overtop and roll carrots to coat all sides.
  4. Bake until the carrots are tender and browned all over, 22 to 28 minutes, flipping halfway through.
  5. Transfer carrots to a serving platter and squeeze lemon juice overtop. Garnish with pomegranate arils and fresh parsley.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 11gProtein: 1gFat: 6gSodium: 308mgFiber: 3gSugar: 6g

Notes

Feel free to customize with sriracha for heat or add fresh herbs for a twist. Letting the dish rest enhances flavors.

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