Roasted Sweet Potatoes & Carrots with Burrata is such a great recipe that hits all the right notes for the fall and holiday season. I love roasted sweet potatoes, roasted carrots, and burrata on their own. However, when you combine them all into one dish with a dash of spices and balsamic vinegar, you’re in for a real treat! Even though these ingredients are available year-round, I really think they shine this time of year when root vegetables are more commonly served.
This dish starts out with roasting the root vegetables until they’re tender and caramelized. They are flavored with just the right amount of spice so they taste delicious even if you eat them straight from the oven. But this is only the first part of the recipe! After the vegetables are out of the oven this recipe is taken right over the top with the addition of a delicious balsamic glaze and a ball of burrata placed on top.
I like to slice the burrata almost in half so that the fresh cheese oozes out into the vegetables almost like a sauce. Then I advise you to gather a little bit of both vegetables, balsamic, and cheese in each forkful to get the real magic of this dish in each bite. Each one is so deliciously rich and tangy!
This dish is very pretty on a table and it would be great on a holiday buffet or in the middle of the table for everyone to pass. Just have a big serving spoon with it and everyone and scoop a little bit of all the flavors onto their plates. I guarantee there won’t be any leftovers.
Roasted Sweet Potatoes & Carrots with Burrata is bound to be a new classic for the holiday season. We hope you enjoy it as much as we do!
Roasted Sweet Potatoes and Carrots with Burrata
This is such a beautiful side dish for fall. It highlights two of the best fall vegetables and elevates them to the level that you could serve them at the holidays.
Ingredients:
2 medium sweet potatoes, peeled and cut into cubes
3 large carrots, peeled and cut into rounds
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon honey
1-2 balls of burrata cheese
Fresh Thyme for garnish
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the vegetables: In a large mixing bowl, toss the sweet potatoes and carrots with olive oil, smoked paprika, garlic powder, salt, pepper, and honey
Roast the vegetables: Spread the seasoned sweet potatoes and carrots evenly on the prepared baking sheet. Roast for 40 minutes, or until they are golden brown and tender, flipping them halfway through.
Prepare the burrata: While the veggies roast, let the burrata sit at room temperature to soften. This will make it easier to cut and allow the creamy center to ooze out.
Assemble the dish: Once the sweet potatoes and carrots are roasted, transfer them to a serving platter. Tear the burrata and place it over the warm vegetables.
Finish and garnish: Drizzle with balsamic glaze if desired, and garnish with fresh basil or parsley for a pop of color and flavor.
Serve immediately while the burrata is still creamy and soft. Enjoy as a side dish, light meal, or even part of a charcuterie board!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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