Go Back
–+ servings
Honey Roasted Rainbow Carrots with Burrata and Pomegranate

Honey Roasted Rainbow Carrots with Burrata and Pomegranate Delight

Indulge in Honey Roasted Rainbow Carrots with Burrata and Pomegranate, a brilliantly flavored dish that's as stunning to look at as it is to eat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Salads
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
  • 1/2 whole lemon, juiced
  • 2 to 3 Tbsp. pomegranate arils
  • 1 to 2 Tbsp. finely chopped fresh parsley

Equipment

  • baking sheet
  • Small Bowl
  • Large 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 dish by swapping honey for maple syrup or adding feta cheese for a tangy twist. Experiment with different herbs for extra flavor.

Tried this recipe?

Let us know how it was!