honey roasted carrots with burrata and a harissa carrot top vinaigrette

when i was last at the grocery store, i stumbled upon some beautiful carrots with…..their TOPS still attached!! for some strange reason, this isn’t very common where i live. it seems most people prefer topless carrots. but, the tops are just as delicious and versatile as the actual carrot itself. so, i bought a few bundles and went on my way. when i arrived home, all i could think about was roasting the carrots and making a sweet/spicy dressing to top them with. then i remembered an amazing, “clean out the fridge” meal from Bon Appetit which included a wonderful herb filled vinaigrette. since the carrots were a spur of the moment purchase, i swapped the herbs for the carrot tops, found some burrata and harissa and voila (!!)

this dish itself is pretty straight forward and almost feels silly to write a formal recipe for. you can make seemingly endless substitutions to meet your flavor and dietary preferences, so use the given recipe as more of a guideline. i firmly believe that when cooking, the recipes are mostly a guideline and you should absolutely play around! -megs

a few easy substitutions + tips

  • maple syrup for honey
  • parsley, finely chopped kale or spinach for the carrot tops
  • vegan cheeses for the burrata (just make sure its a brand you love served warm or at room temperature)
  • chili flakes to taste for the harissa
  • any vinegar of your choice for the red wine ( lemon juice would also be delicious)
  • use a good quality, fruity olive oil
  • feel free to leave the carrot skins on if you wish. just make sure to throughouly scrub and wash them before roasting

honey roasted carrots with burrata and a harissa carrot top vinaigrette

honey roasted carrots topped with creamy burrata and a spicy, sweet harissa carrot top vinaigrette. this side dish is both a feast for the eyes and your taste buds!
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 4 generous side portions


  • baking sheet
  • peeler


  • 1-2 lbs carrots, peeled and trimmed
  • 6 tbsp olive oil, divided
  • 2.5 tbsp honey, divided
  • 1 bunch carrot tops, finely chopped (sub with parsely)
  • 2-3 tbsp red wine vinegar
  • 1 clove garlic, minced and made into a paste
  • 1 tbsp harissa paste
  • 1 tbsp lemon juice, optiional
  • salt and pepper to taste
  • 8 oz fresh burrata (sub mozzarella, nut cheeses, or bocconcini)


  • Preheat the oven to 400 F and line a baking sheet with parchemnt paper. Toss prepared carrots on baking sheet with 2 tbsp olive oil, 2 tbsp honey, salt and pepper to taste. Bake at 400 F for 30-35 minutes or until tender and nicely browned.
  • While the carrots are roasting, combine all remaining ingredients in a mixing bowl. Mix until well combined. Taste and adjust seasoning as needed.
  • When carrots are done, remove from the oven. Plate on a serving plate, top with burrata. Drizzle prepared dressing right before serving.
Keyword carrot top vinaigrette, easy entertaining, easy holiday side, harissa, quick and healthy sides
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