Description
A cozy, colorful vegetable bake topped with creamy burrata and a tangy cranberry walnut drizzle.
Ingredients
Scale
- For the Vegetable Bake:
- 2 large carrots, peeled and sliced
- 1 large sweet potato, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- For the Topping:
- 8 oz burrata cheese
- For the Cranberry Walnut Drizzle:
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the carrots, sweet potato, and butternut squash with olive oil, salt, pepper, and thyme.
- Arrange the vegetables in a single layer in a baking dish.
- Roast for 35-40 minutes until tender and lightly browned.
- While vegetables roast, prepare the drizzle: In a small saucepan, combine cranberries, walnuts, balsamic vinegar, honey, and olive oil. Heat over low until warm and slightly thickened.
- Remove vegetables from oven. Tear burrata into pieces and distribute over the top.
- Drizzle the cranberry walnut mixture over the burrata and vegetables.
- Serve immediately.
Notes
You can substitute goat cheese for burrata if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 15g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 12g