Description
The Mediterranean Burrata & Roasted Carrot Board is creamy, colorful, and perfect for sharing. Sweet, spice-roasted carrots meet silky burrata, surrounded by briny olives, juicy tomatoes, roasted peppers, and crusty bread. It’s effortless to make yet stunning enough for entertaining — a board that feels like sunshine on your table.
Ingredients
- For the Roasted Carrots
- 6–8 medium carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 1 tsp honey
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- For the Board
- 2 balls burrata cheese
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives
- ½ cup roasted red peppers
- ½ cup marinated artichokes
- Rustic bread or pita, toasted
- Fresh herbs (parsley, mint, or basil), for garnish
- Optional Drizzle
- 2 tbsp olive oil
- 1 tbsp balsamic glaze or pomegranate molasses
Instructions
Roast the carrots: Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, honey, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until caramelized and tender.
Prepare the board: Place the burrata balls in the center of a large wooden board or platter. Surround them with roasted carrots, cherry tomatoes, olives, peppers, artichokes, and toasted bread.
Finish it off: Drizzle the burrata with olive oil and balsamic glaze (or pomegranate molasses). Scatter fresh herbs over the top for color and freshness.
Serve: Tear burrata and enjoy with bread, dipping into the creamy center alongside the roasted vegetables.
Notes
You can roast the carrots up to 2 days in advance and reheat before serving.
Swap carrots with roasted sweet potatoes, zucchini, or even beets for a seasonal twist.
No burrata? Use fresh mozzarella or whipped ricotta instead.
Best served immediately while the burrata is cool and creamy against the warm carrots.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Sharing Board
- Method: Roasting & Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of board
- Calories: 340 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg