Roasted Carrots with Pickled Red Onion and Burrata
This is a side dish that has very main dish energy—not only is it a looker—it’s packed with flavor yet still plays well with whatever you might serve. Roasting the carrots with my Burlap and Barrel spice blend Bird’s the Word lends instant umami—and while I’d eat these just like that (and you can—they are delicious), I’ve gilded the lily the bright pop of quick pickled red onions, and the cool creamy burrata plays so well against the warm tender carrots. A shower of orange zest adds the perfect citrusy tang.
Serves 4
INGREDIENTS
Pickled Red Onions
1 cup rice wine vinegar
1 teaspoon kosher salt
1 tablespoon light brown sugar
A few dashes of sriracha
1 medium red onion, very thinly sliced
Everything Else
1 pound carrots
1 tablespoon extra-virgin olive oil
1 tablespoon Birds the Word Spice Blend
¼ teaspoon kosher salt
Freshly ground black pepper
One 8-ounce ball of burrata
Orange zest
Mint leaves, for garnish
Flaky sea salt, for finishing
METHOD
Make the pickled red onions. To a medium bowl, whisk together rice wine vinegar, 1 cup of warm tap water, kosher salt, light brown sugar and sriracha. Stir in red onion and let sit for 30 minutes (up to an hour) on the counter. If you’re short on time, microwave (make sure your bowl is microwaveable) for 1 to 2 minutes until onions are softened. They can also be made up to a week in advance and stored in the fridge.
Preheat oven to 450F.
Arrange carrots in a single layer on a parchment-lined sheet pan. Drizzle with olive oil, then toss with Birds the Word Spice Blend, kosher salt and black pepper.
Roast for 20 minutes or until carrots are tender and browned and just blistered in spots.
Arrange on a serving platter, then top with picked red onions (you will have leftovers). Quarter the burrata and arrange atop. Finish with orange zest, mint leaves and flaky sea salt and serve.
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