Roasted Carrots with Burrata

 

Well, here’s the recipe that sent me down the rabbit hole to make my own burrata cheese.

I was looking for unique carrot recipes and found some topped with cheese )that turned out to be burrata).  Having never seen burrata for sale (maybe I wasn’t looking in the right places), and realizing that it was basically a version of mozzarella had me making my own, then roasting carrots to top with the burrata.  Super delicious!

Sunday Funday

Carrots

• Carrot Cake Muffins from Karen's Kitchen Stories
• Carrot Pudding from Sid's Sea Palm Cooking
• Carrot Fries from Mildly Indian
• Carrot Roulade from Sneha's Recipe
• Grilled Carrots from A Day in the Life on the Farm
• Nomato Soup - a Faux Tomato Soup with Carrots from A Messy Kitchen
• Roasted Carrots with Burrata from Amy's Cooking Adventures
• Spicy Carrot Ginger Dressing from Food Lust People Love

Roasted Carrots with Burrata

24 ounces tri colored baby carrots

2 tablespoon olive oil

Salt & pepper

½ teaspoon dried rosemary

¼ teaspoon garlic powder

4 (2 ounce) burrata balls, torn

Fresh basil, optional

Preheat the oven to 400 degrees F and line a baking sheet with parchment or a silicone mat.

Toss the carrots with olive oil and season with salt & pepper, rosemary, and garlic powder.  Stir until mixed.

Spread over the prepared baking sheet in an even layer.  Bake for 20-25 minutes, stirring once or twice or until carrots are tender.

To serve, place the carrots on a serving dish.  Top with torn burrata and basil and serve.