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Mediterranean Burrata & Roasted Carrot Board
Ash Tyrrell

Mediterranean Burrata & Roasted Carrot Board

If I’m hosting friends or just craving something colorful and fresh, this Mediterranean Burrata & Roasted Carrot Board is the first thing I think of. The first time I made it, I couldn’t stop admiring how vibrant it looked on the table.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 large burrata balls about 8 oz each – Use fresh, high-quality burrata for the creamiest center. Let it sit at room temperature before serving for best texture.
  • 1 lb rainbow carrots peeled and trimmed – Rainbow carrots add vibrant color, but regular carrots work just as well.
  • 2 tablespoons olive oil – Use extra virgin olive oil for rich fruity flavor that complements the Mediterranean profile.
  • 1 teaspoon sea salt – Enhances the sweetness of roasted carrots.
  • ½ teaspoon freshly ground black pepper – Adds mild heat and depth.
  • 1 teaspoon dried oregano – Brings classic Mediterranean aroma.
  • ½ teaspoon smoked paprika – Adds subtle smokiness and warmth.
  • ¼ teaspoon crushed red pepper flakes optional – For a gentle kick of spice.
  • ¼ cup toasted pistachios or pine nuts – Provides crunch and nutty contrast to creamy burrata.
  • ¼ cup kalamata olives pitted – Their briny flavor balances the sweetness of carrots.
  • 2 tablespoons honey – Drizzle lightly for a sweet finish that pairs beautifully with cheese.
  • 1 tablespoon balsamic glaze – Adds tangy richness and visual appeal.
  • Fresh basil leaves for garnish – Bright, herbaceous finish.
  • Fresh thyme sprigs optional – Adds earthy aroma.
  • Warm crusty bread or pita for serving – Perfect for scooping up creamy burrata.

Method
 

  1. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the peeled carrots with olive oil, salt, pepper, oregano, smoked paprika, and red pepper flakes. Spread them in a single layer on a lined baking sheet and roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized at the edges.
  2. While the carrots roast, remove the burrata from the refrigerator and let it sit at room temperature. This helps the creamy interior soften beautifully. Gently pat it dry and keep it ready for plating once the carrots are done.
  3. Once the carrots have cooled slightly, arrange them on a large serving board. Place the burrata balls in the center and carefully slice them open so the creamy filling spills slightly. Scatter olives and toasted nuts around the board for color and texture contrast.
  4. Drizzle honey and balsamic glaze over the carrots and burrata. Sprinkle fresh basil leaves and thyme on top for a burst of freshness. Serve immediately with warm crusty bread or pita for dipping and scooping

Notes

  • I always roast the carrots until slightly caramelized because that deep sweetness makes a huge difference.
  • I let the burrata rest outside the fridge for at least 20 minutes; it tastes much creamier that way.
  • I toast the nuts in a dry pan for a few minutes to enhance their flavor and crunch.
  • I drizzle the honey just before serving so it doesn’t soak in too much.
  • I use a large wooden board to create visual contrast and make the colors pop beautifully.