Step 1: Roast the Carrots & Chickpeas

1. 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.
2. 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.
3. 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

4. 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.
5. 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

6. 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!