Roasted Carrots with Burrata

20231119, #breakfastdiary 897, 7°C/partly cloudy, 20min/workout(Y) Roasted Carrots with Perilla Leaves and Burrata Cut a carrot into pieces (about ssamjang-dipping size), toss with olive oil and plenty of salt, and roast in a 180°C oven for 30 minutes. (I do yoga for those 30 minutes, 🧘‍♂️) Mix honey, sriracha, and lemon juice to make a dressing, pour it over the roasted carrots, toss evenly, and roast again in the 180°C oven, this time for 5 minutes. The carrot aroma at this point is out of this world. On a plate, layer the roasted carrots, chopped perilla leaves, burrata, and toasted pumpkin seeds. Toasting the pumpkin seeds in a pan makes them explosively nutty.