Roasted Rainbow Carrots with Whipped Ricotta & Burrata

A simple, colorful side that belongs on a holiday table — but is easy enough for any weeknight. The carrots get caramelized and sweet in the oven, layered over a creamy ricotta base, and topped with torn burrata, fresh herbs, and pops of pomegranate. Cozy, rustic, and quietly elegant. No boring vegetables this holiday season!!!

Ingredients

For the roasted carrots:

• 1 lb rainbow carrots, scrubbed and trimmed (leave some tops for color)

• 1 ½ tbsp olive oil

• Salt and pepper, to taste

• 1 tbsp honey (or hot honey, for a kick)

For the ricotta cream:

• 1 cup whole-milk ricotta

• 2 tbsp heavy cream (or milk)

• 1 tbsp olive oil

• ½ tsp salt

• Optional: zest of ½ lemon or 1 small garlic clove for depth

Toppings:

• 1 ball burrata, torn into pieces

• Fresh parsley leaves

• Pomegranate arils

• Extra drizzle of olive oil or honey (optional)

Instructions

1. Roast the carrots: Preheat the oven to 400°F (200°C).On a lined baking sheet, toss carrots with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway through, until tender and golden around the edges.When they come out, drizzle lightly with honey or hot honey while warm.

2. Make the ricotta cream: In a blender or food processor, combine ricotta, heavy cream, olive oil, and salt. Blend until smooth and airy. Adjust with a splash more cream if needed — it should be silky and spreadable.

3. Assemble the dish: Spread a generous layer of ricotta cream across a serving platter.Arrange the roasted carrots on top.

4. Finish & serve: Tear burrata over the carrots. Sprinkle with fresh parsley and pomegranate arils. Finish with a drizzle of olive oil or honey for shine.

Serving Tip

This dish is just as beautiful at a holiday table as it is on a cozy fall night. Serve warm or at room temperature — it’s the perfect pop of color side dish for your dinner rotation

The perfect cozy side dish:

These honey-roasted carrots are one of those dishes that somehow make your table feel extra special without a ton of effort — which is exactly what I want around the holidays. They’re cozy and colorful, a little fancy but still homey. The carrots get caramelized and sweet in the oven, the whipped ricotta adds that creamy, salty balance, and the burrata and pomegranate make it feel like something you’d serve at a Christmas dinner party. It’s the perfect side for Thanksgiving or Christmas — warm, simple, and quietly beautiful.

Regular Honey or Hot Honey?

If you want the dish to lean more cozy and comforting, go with regular honey — it brings out the natural sweetness of the carrots and keeps the flavor soft and classic. But if you want a little edge, hot honey is so good here. The gentle heat balances the creaminess of the ricotta and burrata and makes every bite a little more interesting. I usually decide based on the mood — regular honey for a holiday dinner, hot honey for a cozy night in when I want something with a little kick.

Honey-Roasted Carrots with Ricotta Cream, Burrata & Pomegranate

Cozy, colorful, and quietly impressive — sweet roasted carrots on a bed of whipped ricotta, finished with burrata, parsley, and pomegranate. The perfect side for Thanksgiving, Christmas, or any night you want to make dinner feel special.

Prep Time

10 mins

Cook Time

20–25 mins

Total Time

30–35 mins

Serves

4–6

Category

Side Dish • Holiday

Style

Cozy • Elegant

Difficulty

Easy

Ingredients

For the Roasted Carrots

• 1 lb rainbow carrots, scrubbed and trimmed (leave some tops for color)
• 1½ tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp honey (or hot honey, for a kick)

For the Ricotta Cream

• 1 cup whole-milk ricotta
• 2 tbsp heavy cream (or milk)
• 1 tbsp olive oil
• ½ tsp salt
• Optional: zest of ½ lemon or 1 small garlic clove for depth

Toppings

• 1 ball burrata, torn into pieces
• Fresh parsley leaves
• Pomegranate arils
• Extra drizzle of olive oil or honey, to finish

Instructions

1. Roast the carrots: Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and caramelized. Drizzle with honey or hot honey while warm.
2. Make the ricotta cream: In a blender or food processor, combine ricotta, heavy cream, olive oil, and salt. Blend until smooth and airy. Add lemon zest or garlic if using.
3. Assemble: Spread a generous layer of ricotta cream on a serving platter. Arrange roasted carrots on top.
4. Finish & serve: Tear burrata over the carrots, sprinkle with parsley and pomegranate, and drizzle with olive oil or honey. Serve warm or at room temperature.

Madeline’s Tip: Regular honey brings out cozy sweetness, while hot honey adds a little edge and heat that balances the creamy ricotta and burrata — I usually pick depending on the mood.

Holiday Note: These carrots are perfect for Thanksgiving or Christmas — colorful, easy to prep ahead, and elegant enough to make your table feel extra special.

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