Roasted Vegetables with Burrata and Pomegranate
Roasted Vegetables with Burrata and Pomegranate
A blend of savory veggies, citrus, and cream
Burrata isn’t just for summer salads! This simple, savory dish is the ultimate autumnal treat. We’ve taken rustic root vegetables and roasted them until tender, then topped them off with a hearty helping of spice, citrus zest, and bright balls of creamy burrata--plus a sprinkling of pomegranate seeds for a final sweet touch. The result? A mouthwatering blend of flavors that brings forward an herbaceous essence and a rich, decadent milkiness all in one bite.
Roasted Vegetables with Burrata and Pomegranate
A blend of savory veggies, citrus, and cream - Prep Time : 10 min
- Cook Time : 25 min
- Total Time : 35 min
- Serves 6-8
Ingredients
- 2 bunches Rainbow carrots
- 1 bunch Parsnips
- ¼ cup + 2 Tbsp. Murray’s Italian EVOO
- 1 Tbsp. Sea salt
- ½ cup Pomegranate seeds
- 1 Lemon, zested
- 1 Tbsp. Dukkah or toasted sesame seeds
- ¼ cup Fresh parsley, chopped
- 2 ea. Murray’s Burrata
Directions
- Preheat the oven to 400 F.
- Clean the carrots and parsnips and snip any green tops to discard.
- Toss the root vegetables on a large baking sheet in olive oil and sea salt. Ensure each veggie is touching the pan’s surface and that none are lying on top of one another.
- Roast for 20-25 minutes until soft and browned.
- Remove the veggies and layer on a large serving dish.
- Drain the balls of burrata from their container and place atop the vegetables, tearing slightly to reveal the cheese’s interior and allow it to ooze onto the vegetables.
- Sprinkle pomegranate seeds atop the vegetables and burrata.
- In a small bowl, mix together the remaining olive oil, lemon zest and dukkah. Pour over the vegetables.
- Roughly chop the parsley and sprinkle atop to garnish. Serve.
