I came up with this recipe because I had a bag of petite carrots from Trader Joe’s that I didn’t get to use before Ramadan, so I decided to roast them in a pan using simple ingredients I loved and had in the kitchen. The result was phenomenal, and the method was so simple. I hope you get to enjoy it as much as I did 🙂
Ingredients
- 16 ounce Les petites carrot (rinsed)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 heaping teaspoon harrisa
- 2 tablespoons honey
- Salt and black pepper to taste
- 2 tablespoons water
- A handful of walnuts (chopped)
- 1-2 burrata
- Fresh mint leaves
- Tools:
- heavy duty stainless steel pan
Instructions
- Parchment paper cut in a circle.
- Melt the butter and 1 tablespoon of olive oil in a heavy stainless steel pan on low, making sure not to burn the butter.
- Sprinkle with salt and black pepper and give the carrots a stir on medium heat.
- Add the harrisa and 2 tablespoons of honey to the carrots give them a good stir.
- Cut the parchment paper to fit the size of the pan, don’t worry if it’s a 1/2 inch larger the steam will help suction it down.
- Spread the carrots in a single layer so they can can get even cooking, add the 2 tablespoons water and cover the pan with the parchment paper.
- Cook on low for 8-10 minutes making sure to check in between. They should be tender but not overly cooked.
- Remove the parchment and add the walnuts continue cooking for 30 more seconds on medium heat enough to coat the walnuts with the pan juices, make sure not to cook out the pan juices all the flavor is in their!
- For the burrata I like to take it out of the fridge 20 minutes prior and keep it in a bowl of warm water until it’s time to serve, this way you don’t end up with a cold burrata.
- Plate the carrots leaving the center empty, place the burrata in the center add mint leaves and and top with the walnuts and pan juices.