Roasted Vegetables with Burrata and Pomegranate
Burrata isn’t just for summer salads. This simple, savory dish is the ultimate autumnal treat. We’ve taken 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’s both fresh and deeply satisfying.
Featuring
prep time
10minutes
assembly time
25minutes
Serves
8people
preparation & 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. containers Murray’s Burrata
1/2 cup Pomegranate seeds
1/4 cup Fresh parsley, chopped
1/4 cup + 2 Tbsp. Murray’s Italian EVOO
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