Maple Thyme Carrot Roast with Homemade Pesto & Burrata
This Maple Thyme Carrot Roast with Homemade Pesto & Burrata is a rustic, whimsical spring dish featuring sweet roasted carrots, creamy burrata, herby basil pesto, and a finishing touch of pomegranate seeds, toasted pine nuts, and chamomile flowers. Easy to make, visually stunning, and full of seasonal flavors, it’s perfect for spring gatherings, brunches, or a magical solo meal.
Servings: 5 people
Equipment
- Baking Sheet
- Parchment Paper
- mixing bowls
- Measuring spoons
- knife
- Cutting Board
- blender, food processor or mortar and pestle
- spoon or spatula
- small skillet optional, for toasting pine nuts
- serving plate or platter
Ingredients
Carrot Roast
- 1 bunch carrots 6-8 carrots, peeled and trimmed
- 1-2 tbsp olive oil extra virgin
- 1 tbsp maple syurp
- 2 tsp fresh thyme
- sea salt & ground black pepper to taste
Homemade Basil Pesto
- 2 cups basil leaves packed
- 2 cloves garlic
- ¼ cup pine nuts optional: toasted on the stove briefly
- ¼ cup olive oil extra virgin
- ¼ cup nutritional yeast or parm
- ½ lemon juiced
Base + Garnish
- 1-2 burrata balls
- 1 tbsp pomegranate seeds
- 1-2 tbsp pine nuts optional: toasted
- chamomile flowers fresh or dried, for garnish, not consumption!
Instructions
- Preheat oven to 425°F. Place carrots on a baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with thyme, salt, and pepper. Toss to coat. Roast for 20–30 minutes, flipping halfway through, until tender and caramelized at the edges.
- Add pine nuts to a dry pan over medium heat. Toast for 2–4 minutes, stirring often, until golden and fragrant. Remove immediately from heat. Use in pesto and for garnish!
- Add basil, garlic, pine nuts, nutritional yeast, lemon juice, salt, and pepper to a blender or food processor. Blend while slowly streaming in olive oil until smooth but still textured. Taste and adjust lemon, salt, or olive oil as needed.
- Spread burrata across the bottom of a serving plate (tear it open and gently smear with the back of a spoon). Layer warm roasted carrots on top. Spoon or smear pesto over the carrots. Sprinkle with pomegranate seeds and toasted pine nuts. Finish with chamomile flowers for a delicate, magical garnish.