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Honey Roasted Rainbow Carrots with Burrata and Pomegranate

Honey Roasted Rainbow Carrots with Burrata and Pomegranate Bliss

This Honey Roasted Rainbow Carrots with Burrata and Pomegranate is a delightful combination of flavors and colors, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Salads
Cuisine: Mediterranean
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
  • 2 to 3 Tbsp. pomegranate arils
  • 1 to 2 Tbsp. finely chopped fresh parsley

Equipment

  • Oven
  • baking sheet
  • Small Bowl
  • Large platter

Method
 

Roasting Instructions
  1. Preheat oven to 425ºF.
  2. In a small bowl, combine olive oil, harissa, honey, cumin, and kosher salt; mix well.
  3. Arrange carrots on a large rimmed baking sheet. Spoon glaze over top 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 over top. Garnish with pomegranate arils and fresh parsley.

Nutrition

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

Notes

Feel free to customize the recipe by substituting harissa with your favorite spicy sauce or adding a sprinkle of feta cheese for extra creaminess.

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