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Honey Roasted Rainbow Carrots with Burrata and Pomegranate

Delicious Honey Roasted Rainbow Carrots with Burrata and Pomegranate

This Honey Roasted Rainbow Carrots dish combines vibrant colors, creamy burrata, and pomegranate for a stunning side that balances flavors and impresses guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Sides
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 425?F.
  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 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 swap in other root vegetables for variety. Adjust the sweetness of the honey to match your taste preferences.

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