Description
This recipe transforms humble root vegetables into a sophisticated, flavor-packed dish. Perfect for holidays, dinner parties, or cozy weeknights, it combines caramelized roasted carrots and parsnips with creamy burrata, crunchy dukkah, and juicy pomegranate seeds. The balance of textures and flavors makes every bite irresistible.
Ingredients
2 bunches rainbow carrots
1 bunch parsnips
1 tbsp sea salt
1 lemon, zested
1 tbsp dukkah (or toasted sesame seeds)
2 (4-oz) balls burrata cheese
½ cup pomegranate seeds
¼ cup fresh parsley, chopped
¼ cup + 2 tbsp extra virgin olive oil
Instructions
Step 1:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2:
Clean and trim the carrots and parsnips. Cut any larger pieces lengthwise so they roast evenly.
Step 3:
Place the vegetables on the baking sheet and toss with ¼ cup olive oil and sea salt. Spread them out in a single layer so each piece touches the pan.
Step 4:
Roast for 20–25 minutes, turning once halfway through, until golden and tender with caramelized edges.
Step 5:
Transfer the roasted vegetables to a large serving platter.
Step 6:
Drain the burrata balls and gently tear them over the warm vegetables, allowing the creamy centers to ooze onto the dish.
Step 7:
Sprinkle the pomegranate seeds evenly over the top.
Step 8:
In a small bowl, whisk together 2 tbsp olive oil, lemon zest, and dukkah. Drizzle this fragrant mixture over the vegetables and burrata.
Step 9:
Finish with a generous handful of chopped parsley for freshness. Serve immediately while warm.
Notes
- Storage: Keep leftovers in an airtight container for up to 2 days. Enjoy cold or reheat gently in the oven.
- Make Ahead: Roast the vegetables in advance and assemble with burrata and pomegranate just before serving.
- Occasions: Perfect for festive tables, fall dinners, or as a luxurious vegetarian main.
- Prep Time: 10 min
- Cook Time: 25 min