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.