Sweet Honey Roasted Rainbow Carrots with Creamy Burrata Bliss

Sweet Honey Roasted Rainbow Carrots with Creamy Burrata and Pomegranate Delight

Sweet Honey Roasted Rainbow Carrots with Creamy Burrata Bliss

Delight in the vibrant colors and flavors of Sweet Honey Roasted Rainbow Carrots with Creamy Burrata and Pomegranate, perfect for any festive occasion.

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Course: Salads

Cuisine: American

Keyword: Colorful Carrots, Creamy Burrata, Pomegranate, side dish, Sweet Honey Roasted Rainbow Carrots, vegetable dish

Prep Time: 10

Cook Time: 28

Resting Time: 5

Total Time: 43

Servings: servings

Calories: 150kcal

Equipment

Oven
Mixing bowl
Baking Sheet

Ingredients

For the Carrots

1 pound Rainbow Carrots
2 tablespoons Extra-Virgin Olive Oil
1 tablespoon Mild Harissa or sriracha for spice
2 tablespoons Honey
1 teaspoon Ground Cumin
1 teaspoon Kosher Salt or sea salt
1 tablespoon Lemon Juice from 1/2 lemon

For Garnishing

1/2 cup Pomegranate Arils
2 tablespoons Fresh Parsley finely chopped

Instructions

How to Make Sweet Honey Roasted Rainbow Carrots

Preheat your oven to 425ºF (220ºC).
In a small bowl, whisk together extra-virgin olive oil, mild harissa, honey, ground cumin, and kosher salt until smooth.
Spread the halved rainbow carrots evenly on a large baking sheet and pour the glaze over them, ensuring they're thoroughly coated.
Roast the carrots for 22 to 28 minutes, flipping halfway through, until tender with a hint of bite.
Remove from the oven, squeeze fresh lemon juice over the top, and garnish with pomegranate arils and parsley.
Serve warm alongside creamy burrata.

Notes

Drizzle with more honey before serving for added sweetness. Use a mix of carrot colors for a visually stunning dish.

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