Introduction:
This Maple Roasted Carrots & Chickpeas with Burrata is a delightful dish that brings together sweet and savory flavors in a perfectly balanced harmony. The natural sweetness of maple syrup caramelizes the carrots while the chickpeas become crispy, adding a nice textural contrast. The creamy burrata creates an indulgent finish to the dish, elevating it to a restaurant-quality meal that’s both simple and elegant. Whether you’re hosting a dinner party or looking for a creative way to enjoy vegetables, this recipe has it all—sweetness, spice, creaminess, and crunch. Serve it as a starter, side dish, or even as a light main course with some crusty bread or pita.
Ingredients:
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)
Preparation:
Step 1: Roast the Carrots & Chickpeas
-
- Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature ensures the carrots roast to a tender consistency and the chickpeas crisp up beautifully.
- Prepare the Veggies: In a large bowl, toss the carrot halves and rinsed chickpeas with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper. Make sure all the vegetables are well-coated with the flavorful mixture. The combination of maple syrup and cumin gives a sweet, smoky, and slightly spicy flavor profile to the dish.
- Spread and Roast: Spread the carrots and chickpeas in an even layer on a baking sheet lined with parchment paper or a silicone mat. Roast for 25-30 minutes, or until the carrots are tender and caramelized around the edges, and the chickpeas are crispy. You may want to shake the pan halfway through to ensure even cooking.
Step 2: Assemble the Dish
-
- Place the Burrata: Once the roasted carrots and chickpeas have cooled slightly, transfer them to a serving platter. Tear the burrata and either place it directly on top of the veggies or arrange it alongside the roasted ingredients. Burrata’s creamy interior contrasts beautifully with the crunchy chickpeas and tender carrots, making each bite indulgent and flavorful.
- Garnish the Dish: Finish the dish by sprinkling freshly chopped parsley or mint over the top. The herbs bring a bright, fresh element that cuts through the richness of the burrata and adds a pop of color to the plate.
Step 3: Serve
-
- Serve Immediately: Serve the Maple Roasted Carrots & Chickpeas with Burrata while the vegetables are still warm and the burrata remains luscious and creamy. Offer crusty bread or warm pita on the side for dipping and scooping up every bit of this tasty combination. You can also drizzle a bit of extra olive oil or a squeeze of lemon juice over the top for added flavor. Enjoy!
Cooking Notes:
- Texture: For extra-crispy chickpeas, you can leave them in the oven for an additional 5-10 minutes, but watch carefully to prevent burning.
- Vegetable Variation: Feel free to experiment with other root vegetables like parsnips or sweet potatoes.
- Maple Syrup Substitutes: If you’re out of maple syrup, honey or agave syrup work well as alternatives, providing a slightly different but equally delicious sweetness.
- Cumin and Paprika Balance: If you prefer a spicier dish, you can add a pinch of cayenne pepper or increase the amount of smoked paprika.
Serving Suggestions:
This dish pairs beautifully with a variety of sides and can be enjoyed in several ways:
- As a Side Dish: Serve it alongside roasted chicken, grilled meats, or fish for a wholesome dinner.
- Vegetarian Main Course: This dish stands alone as a light, satisfying vegetarian meal. Add more crusty bread or pita and perhaps a simple green salad on the side for a complete meal.
- With a Glass of Wine: Pair this dish with a light, crisp white wine like Sauvignon Blanc, or if you prefer reds, go for a light Pinot Noir to complement the creamy burrata and caramelized vegetables.
Tips:
- Chickpea Crispiness: To get the crispiest chickpeas, make sure to dry them thoroughly after rinsing. Excess moisture can prevent them from getting that perfect crunch.
- Make Ahead: You can roast the carrots and chickpeas ahead of time and store them in the fridge. Just reheat in the oven before assembling with burrata to keep the dish fresh and warm.
- Burrata Substitution: If you can’t find burrata, fresh mozzarella or even ricotta would be a great substitute. Burrata’s creamy texture is key, but other soft cheeses will work just as well.
Prep Time:
- 10 minutes
Cooking Time:
- 30 minutes
Total Time:
- 40 minutes
Nutritional Information (per serving):
- Calories: Approximately 290 kcal
- Protein: 10g
- Sodium: 480mg
Conclusion:
This Maple Roasted Carrots & Chickpeas with Burrata dish is a versatile, elegant recipe that brings out the best in simple ingredients. The sweetness of the maple syrup paired with the spices, tender roasted carrots, and crunchy chickpeas creates a symphony of flavors, while the creamy burrata offers indulgence in every bite. Whether you serve it as a part of a larger spread or make it the star of the meal, this dish is sure to impress anyone at the table. Easy to make and full of bold flavors, it’s a recipe you’ll want to add to your regular rotation.
PrintMaple Roasted Carrots & Chickpeas with Burrata
- Total Time: 40 minutes
Ingredients
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
Step 1: Roast the Carrots & Chickpeas
- Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature ensures the carrots roast to a tender consistency and the chickpeas crisp up beautifully.
- Prepare the Veggies: In a large bowl, toss the carrot halves and rinsed chickpeas with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper. Make sure all the vegetables are well-coated with the flavorful mixture. The combination of maple syrup and cumin gives a sweet, smoky, and slightly spicy flavor profile to the dish.
- Spread and Roast: Spread the carrots and chickpeas in an even layer on a baking sheet lined with parchment paper or a silicone mat. Roast for 25-30 minutes, or until the carrots are tender and caramelized around the edges, and the chickpeas are crispy. You may want to shake the pan halfway through to ensure even cooking.
Step 2: Assemble the Dish
- Place the Burrata: Once the roasted carrots and chickpeas have cooled slightly, transfer them to a serving platter. Tear the burrata and either place it directly on top of the veggies or arrange it alongside the roasted ingredients. Burrata’s creamy interior contrasts beautifully with the crunchy chickpeas and tender carrots, making each bite indulgent and flavorful.
- Garnish the Dish: Finish the dish by sprinkling freshly chopped parsley or mint over the top. The herbs bring a bright, fresh element that cuts through the richness of the burrata and adds a pop of color to the plate.
Step 3: Serve
- Serve Immediately: Serve the Maple Roasted Carrots & Chickpeas with Burrata while the vegetables are still warm and the burrata remains luscious and creamy. Offer crusty bread or warm pita on the side for dipping and scooping up every bit of this tasty combination. You can also drizzle a bit of extra olive oil or a squeeze of lemon juice over the top for added flavor. Enjoy!
Notes
- Texture: For extra-crispy chickpeas, you can leave them in the oven for an additional 5-10 minutes, but watch carefully to prevent burning.
- Vegetable Variation: Feel free to experiment with other root vegetables like parsnips or sweet potatoes.
- Maple Syrup Substitutes: If you’re out of maple syrup, honey or agave syrup work well as alternatives, providing a slightly different but equally delicious sweetness.
- Cumin and Paprika Balance: If you prefer a spicier dish, you can add a pinch of cayenne pepper or increase the amount of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 290 kcal
- Sodium: 480mg
- Protein: 10g