Sweet and Spicy Roasted Carrots
These Sweet and Spicy Roasted Carrots are the perfect combination of sweetness and a warm kick from the Calabrian chili paste. Topped with creamy burrata, crunchy pistachios, and fresh basil.
Servings: 4
Ingredients
- 6 to 7 medium to large Carrots (peeled and halved lengthwise)
- 2 to 3 Tablespoons Olive Oil
- 3 Tablespoons Real Maple Syrup (or honey)
- 1 1/2 teaspoons Salt
- 1 teaspoon Calabrian Chili Paste * (plus more for garnish)
- 4 ounces Burrata Cheese (or feta, ricotta, or goat cheese)
- 1/4 cup Salted Pistachios (chopped)
- 2 Tablespoons Fresh Basil Leaves
Instructions
- Preheat the oven to 410°F. Peel and slice carrots in half lengthwise.
- In a bowl, combine olive oil, maple syrup (or honey), Calabrian chili paste, and salt. Toss carrots in the glaze until evenly coated.
- Add the carrots to a rimmed baking sheet. Cover the baking sheet with foil. Bake at 410°F for 20 minutes and then remove the foil and roast for another 10-15 minutes, until the carrots are tender and caramelized.
- Remove the carrots and transfer to a platter and drizzle with any glaze or juice that is left on the tray.
- Dry the burrata cheese well with a paper towel. Tear the burrata into pieces and place on top of the carrots. Sprinkle with pistachios and basil ribbons. Season with flaky sea salt, if more salt is needed.
Notes
*see recipe blog post for photos of what type of calabrian chili paste I suggest. If you can't find it, I suggest substituting 1/2 teaspoon of red chili flakes.
Nutrition
Calories: 262kcal | Carbohydrates: 23g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 949mg | Potassium: 460mg | Fiber: 4g | Sugar: 15g | Vitamin A: 18314IU | Vitamin C: 7mg | Calcium: 213mg | Iron: 1mg
