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Date Roasted Carrot Salad with Burrata, Mint & Chili
recipe
/
Brooklyn
Date Roasted Carrot Salad with Burrata, Mint & Chili
Micole Rondinone
Micole Rondinone
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$1.00
I love the transformation of humble ingredients. This delightful warm salad transforms carrots with a combination of butter and sweet date (or fig) jam, cooked until caramelized and completely melt in your mouth tender. To go the no-food-waste mile, be sure to use some of the carrot stem as a garnish.
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You Need

2 servings
0:35
  • 7 thin carrots, or cut in half if they are wide, total 8 oz
  • 1.5 Tbsps unsalted butter
  • 1 Tbsp date jam or use fig jam
  • Small bunch of fresh thyme
  • Toasted sunflower seeds
  • 1 ball of burrata
  • 1/2 small hot red chili, finely sliced
  • Fig balsamic
  • Fresh mint for garnish
  • Kosher salt
  • Freshly ground black pepper
  • Neutral oil

    • How To

    1. Preheat your oven to 400F and prepare the carrots by rinsing, scrubbing and trimming them. Keep a few of the stems for garnish if desired.
    2. In a high-heat oven-safe pan, add a little neutral oil and once hot, add carrots to sear. Season with kosher salt and pepper, turning occasionally until golden brown.
    3. Mix melted unsalted butter with date (or fig) jam and add a pinch of kosher salt.
    4. Once carrots are golden, remove pan from heat and brush carrots with the butter-glaze mixture, setting them atop thyme bunch before placing the pan in the oven.
    5. Roast carrots in the oven for 12-15 minutes until fork tender. Meanwhile, finely chop carrot stems and slice red chili.
    6. Once done, remove carrots from the oven, coat with chili, mint, sunflower seeds, possibly carrot stems, and finally, the burrata and fig balsamic drizzle on top before serving.