Description
Honey roasted rainbow carrots with burrata and pomegranate – a colorful, gourmet side dish that’s sweet, savory, and simple. Perfect for fall or winter dinner parties.
Ingredients
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2 pounds rainbow carrots, peeled
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2 tablespoons butter
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2 tablespoons honey (orange blossom if available)
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⅛ teaspoon ground cinnamon
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Salt and pepper, to taste
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Burrata cheese, pinched into small pieces
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1 pomegranate, arils removed
Instructions
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Preheat the oven to 400°F (200°C).
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Melt the butter and stir in the honey and cinnamon.
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Toss the carrots in the honey butter mixture until coated evenly.
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Season with salt and pepper, then spread in a single layer on a baking sheet.
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Roast for 15 minutes, flip the carrots, and roast another 15–20 minutes until tender and caramelized.
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Transfer to a serving platter, top with pieces of burrata cheese, and sprinkle with pomegranate arils.
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Serve warm and enjoy.
Notes
For a festive twist, drizzle balsamic glaze or add toasted pecans before serving.
Substitute maple syrup for honey for a deeper, earthy sweetness.
Use fresh mozzarella or goat cheese if burrata is unavailable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American