Nutrition Facts
2 servings
2
Roasted carrots and chickpeas with honey, burrata, and pomegranates
Out of inspiration to enhance your vegetables? Discover this seasonal recipe, colorful and original, that will take your taste buds on a journey! On the menu: a recipe for honey-roasted carrots and chickpeas, with burrata and pomegranate.
Ingredients
1 Can of chickpeas, pumpkin seeds, touch of rosemary.
300 New and colorful carrots
1 Flower honey
1 Burrata
1 Pomegranate
1 Chioggia beetroot
50 Mixed greens
Directions
1
Preheat the oven to 180°C. Peel the carrots, cut the larger ones into quarters, then place them in a dish with the drained chickpeas and the pumpkin seeds from the package. Drizzle with a little olive oil, and season with salt and pepper.
2
Spread everything on a baking sheet lined with parchment paper. Bake for 50 minutes, turning the carrots halfway through cooking.
3
10 minutes before the end, add the honey and balsamic cream and mix. Scoop out the seeds from the pomegranate, then peel and slice the Chioggia beet finely.
4
To finish, after cooking, place the carrots, roasted chickpeas, and pumpkin seeds in a dish and add the slices of beetroot, the burrata cut in half, and the mesclun leaves. Sprinkle with pomegranate seeds.
Ingredients
Ingredients
1 Can of chickpeas, pumpkin seeds, touch of rosemary.
300 New and colorful carrots
1 Flower honey
1 Burrata
1 Pomegranate
1 Chioggia beetroot
50 Mixed greens
Directions
Directions
1
Preheat the oven to 180°C. Peel the carrots, cut the larger ones into quarters, then place them in a dish with the drained chickpeas and the pumpkin seeds from the package. Drizzle with a little olive oil, and season with salt and pepper.
2
Spread everything on a baking sheet lined with parchment paper. Bake for 50 minutes, turning the carrots halfway through cooking.
3
10 minutes before the end, add the honey and balsamic cream and mix. Scoop out the seeds from the pomegranate, then peel and slice the Chioggia beet finely.
4
To finish, after cooking, place the carrots, roasted chickpeas, and pumpkin seeds in a dish and add the slices of beetroot, the burrata cut in half, and the mesclun leaves. Sprinkle with pomegranate seeds.
Notes
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EN