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
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.
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