Prep time: 15 minutes
Cook time: 40 minutes
Burrata with
Roasted Vegetables
Bring a touch of effortless elegance to your table with Burrata with Roasted Vegetables. Featuring our Bella Casara Burrata in the centre, this dish pairs perfectly caramelized vegetables with vibrant pesto for a balance of richness and freshness.
Ingredients
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1 cup Broccoli
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6-8 small-medium fingerling potatoes
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2 medium carrots
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2 cups grape tomatoes
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1 package (250g) Bella Casara Burrata
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2-3 tbsp homemade or store bough pesto
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4tbsp extra virgin olive oil
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Salt and black pepper (to taste)
Instructions
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Preheat the oven to 425°F. Slice fingerling potatoes in half lengthwise. Peel and cut carrots into sticks. Cut the broccoli into bite sized florets, cut the grape tomatoes in half.
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Place the potatoes and carrots on a baking sheet or oven save pan. Drizzle with 2 tbsp of olive oil, season with salt, pepper and toss to coat. Roast for 20 minutes
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Once finished, remove the tray and add the broccoli florets and tomatoes. Drizzle with the remaining olive oil and roast for another 15-20 minutes or until vegetables are tender and slightly caramelized
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Transfer the roasted vegetables to a serving platter
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Place the Bella Casara Burrata in the centre.
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Spoon the pesto over the Burrata and vegetables. If desired, you can drizzle more olive oil
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Season with salt and pepper. Divide the portion between plates.
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