Ingredients
Scale
For the Roasted Carrots & Chickpeas:
- 6 medium carrots, peeled and cut into halves or quarters lengthwise
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For the Assembly:
- 1 burrata ball (about 4 oz)
- Fresh parsley or mint, chopped (for garnish)
- Crusty bread or pita (optional, for serving)
Instructions
- Prep the Vegetables: Preheat oven to 400°F (200°C). Toss carrots and chickpeas with olive oil, maple syrup, cumin, paprika, salt, and pepper.
- Roast the Vegetables: Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Assemble the Dish: Arrange roasted vegetables on a platter. Top with torn burrata and garnish with fresh herbs. Serve immediately with crusty bread or pita.
Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes Kcal: 400 (estimated) | Servings: 4