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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.

  • prep time


  • assembly time


  • Serves


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

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.

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