Introduction
Maple Roasted Carrots & Chickpeas with Creamy Burrata and Thyme is an elevated yet simple-to-make dish that combines the earthy sweetness of roasted carrots, the nutty texture of chickpeas, and the creamy, rich taste of burrata cheese. This recipe makes for an impressive side dish or a hearty vegetarian main that bursts with flavor. The addition of fresh thyme brings in aromatic, herbaceous notes that complement the maple glaze, creating a perfectly balanced and satisfying meal. Whether you’re hosting a dinner party or looking for a delicious weeknight option, this dish is a guaranteed crowd-pleaser.
Ingredients
- 1 pound baby carrots (or regular carrots, sliced)
- 1 can chickpeas (15 oz, drained and rinsed)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 ball of burrata cheese (8 oz)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Zest of 1 lemon
- Juice of ½ lemon
- Fresh parsley, chopped (for garnish)
- Crushed red pepper flakes (optional, for a bit of heat)
Preparation
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Carrots and Chickpeas
In a large mixing bowl, combine the carrots and chickpeas. Drizzle with olive oil, and season with salt, pepper, and smoked paprika. Toss everything together until well coated.
Step 3: Make the Maple Glaze
In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and a pinch of salt. This glaze will add a beautiful caramelized sweetness to the carrots and chickpeas.
Step 4: Roast the Carrots and Chickpeas
Spread the seasoned carrots and chickpeas evenly on the prepared baking sheet. Drizzle the maple glaze over the top, and toss gently to ensure everything is coated. Roast in the oven for 25-30 minutes, stirring halfway through, until the carrots are tender and caramelized and the chickpeas are crispy.
Step 5: Prepare the Burrata
While the carrots and chickpeas are roasting, take the burrata cheese out of the refrigerator and let it come to room temperature. This will allow the burrata to become extra creamy and smooth when served.
Step 6: Add the Fresh Thyme and Lemon Zest
Once the carrots and chickpeas are done roasting, remove the baking sheet from the oven and sprinkle with fresh thyme leaves and lemon zest. Toss gently to combine.
Step 7: Plate the Dish
Transfer the roasted carrots and chickpeas to a large serving platter. Tear the burrata cheese into pieces and place it on top. Squeeze lemon juice over the dish and season with a bit of cracked black pepper and crushed red pepper flakes, if desired.
Step 8: Garnish and Serve
Finish the dish with a sprinkle of fresh parsley for a pop of color. Serve immediately while the carrots are warm, and the burrata is creamy.
Cooking Notes
- For an extra depth of flavor, try adding a splash of apple cider vinegar or a drizzle of hot honey just before serving.
- If you prefer a vegan version, skip the burrata and replace it with a dollop of cashew cream or a sprinkle of vegan feta.
- Use rainbow carrots for a visually stunning presentation. The variety of colors adds an appealing touch and a slightly different taste profile.
Serving Suggestions
- Serve this dish as a side alongside roasted chicken, grilled fish, or a savory mushroom risotto.
- It also works wonderfully as a light vegetarian main course paired with a crusty baguette or a simple green salad.
Tips
- Make sure to dry the chickpeas thoroughly after rinsing to ensure they get crispy during roasting.
- Don’t overcrowd the baking sheet. Give the carrots and chickpeas enough space to roast evenly and get a nice caramelization.
- Adjust the sweetness of the dish by using more or less maple syrup, depending on your preference.
Prep Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (per serving)
- Calories: 320
- Protein: 10g
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 12g
- Fat: 15g
- Sodium: 420mg
Conclusion
This Maple Roasted Carrots & Chickpeas with Creamy Burrata and Thyme recipe is a delightful blend of textures and flavors. The caramelized sweetness of the maple-glazed carrots, the crunch of the chickpeas, and the creamy indulgence of burrata make every bite a taste sensation. It’s a versatile dish that shines as a holiday side or a sophisticated vegetarian entrée. Easy to prepare yet impressive to serve, this recipe is sure to become a staple in your kitchen repertoire.
PrintMaple Roasted Carrots and Chickpeas with Creamy Burrata and Thyme
- Total Time: 45 minutes
Ingredients
- 1 pound baby carrots (or regular carrots, sliced)
- 1 can chickpeas (15 oz, drained and rinsed)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 ball of burrata cheese (8 oz)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Zest of 1 lemon
- Juice of ½ lemon
- Fresh parsley, chopped (for garnish)
- Crushed red pepper flakes (optional, for a bit of heat)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Carrots and Chickpeas
In a large mixing bowl, combine the carrots and chickpeas. Drizzle with olive oil, and season with salt, pepper, and smoked paprika. Toss everything together until well coated.
Step 3: Make the Maple Glaze
In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and a pinch of salt. This glaze will add a beautiful caramelized sweetness to the carrots and chickpeas.
Step 4: Roast the Carrots and Chickpeas
Spread the seasoned carrots and chickpeas evenly on the prepared baking sheet. Drizzle the maple glaze over the top, and toss gently to ensure everything is coated. Roast in the oven for 25-30 minutes, stirring halfway through, until the carrots are tender and caramelized and the chickpeas are crispy.
Step 5: Prepare the Burrata
While the carrots and chickpeas are roasting, take the burrata cheese out of the refrigerator and let it come to room temperature. This will allow the burrata to become extra creamy and smooth when served.
Step 6: Add the Fresh Thyme and Lemon Zest
Once the carrots and chickpeas are done roasting, remove the baking sheet from the oven and sprinkle with fresh thyme leaves and lemon zest. Toss gently to combine.
Step 7: Plate the Dish
Transfer the roasted carrots and chickpeas to a large serving platter. Tear the burrata cheese into pieces and place it on top. Squeeze lemon juice over the dish and season with a bit of cracked black pepper and crushed red pepper flakes, if desired.
Step 8: Garnish and Serve
Finish the dish with a sprinkle of fresh parsley for a pop of color. Serve immediately while the carrots are warm, and the burrata is creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sodium: 420mg
- Protein: 10g