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.
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.
Spread everything on a baking sheet lined with parchment paper. Bake for 50 minutes, turning the carrots halfway through cooking.
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.
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.
0 servings
2
TH 
EN