Layered Fall Veggies with Burrata & Cranberry Drizzle
Description
This elegant yet comforting dish layers tender roasted fall vegetables with creamy burrata and a glossy cranberry drizzle that adds just the right balance of sweet and tangy. It’s visually stunning, deeply seasonal, and perfect as a holiday side dish, vegetarian main, or centerpiece for fall and winter gatherings. The contrast of warm caramelized veggies and cool, luxurious burrata makes every bite irresistible.
Total Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Assembly Time: 10 minutes
Total Time: 65 minutes
Servings
Serves 4–6 as a side or 3–4 as a light main
Ingredients
For the Roasted Fall Vegetables
1 small butternut squash, peeled & cubed
2 medium carrots, sliced diagonally
1 red onion, cut into wedges
1 cup Brussels sprouts, halved
2 tsp olive oil
1 tsp fresh thyme (or ½ tsp dried)
½ tsp rosemary (optional)
Salt & black pepper, to taste
For the Cranberry Drizzle
¾ cup fresh or frozen cranberries
¼ cup orange juice (or water)
2 tbsp honey or maple syrup
½ tsp orange zest (optional but lovely)
For Assembly
1–2 balls burrata cheese
2 tbsp toasted pecans or walnuts (optional)
Fresh thyme or parsley, for garnish
Extra olive oil, for finishing
Instructions
1. Roast the Vegetables
Preheat oven to 200°C / 400°F.
On a large baking sheet, toss butternut squash, carrots, Brussels sprouts, and red onion with olive oil, thyme, rosemary, salt, and pepper.
Spread in an even layer and roast for 30–35 minutes, flipping halfway, until vegetables are golden, tender, and caramelized.
Remove from oven and let cool slightly.
2. Make the Cranberry Drizzle
In a small saucepan, combine cranberries, orange juice, honey (or maple syrup), and orange zest.
Simmer over medium heat for 8–10 minutes, stirring occasionally, until cranberries burst and the sauce thickens.
Lightly mash for a drizzle-like texture. Set aside to cool.
3. Assemble the Layers
On a serving platter, spread a base layer of roasted vegetables.
Tear burrata into large pieces and scatter over the veggies.
Add another layer of vegetables, followed by more burrata if using two balls.
Spoon the cranberry drizzle generously over the top.
Finish with toasted nuts, fresh herbs, and a light drizzle of olive oil.
Serving Suggestions
Serve warm or at room temperature
Pair with grilled chicken, turkey, or roasted salmon
Add crusty bread to soak up the burrata and cranberry sauce
Helpful Questions & Answers
Q: Can I make this dish ahead of time?
A: Yes! Roast the vegetables and prepare the cranberry drizzle up to 1 day ahead. Store separately and assemble just before serving for the best texture.
Q: What can I use instead of burrata?
A: Fresh mozzarella, whipped ricotta, or labneh are great alternatives.
Q: Can I make this vegan?
A: Absolutely—replace burrata with a creamy cashew cheese or whipped hummus, and use maple syrup instead of honey.
Q: Can I add grains or protein?
A: Yes! Layer over quinoa, farro, or lentils, or top with roasted chickpeas for a heartier vegetarian meal.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Add fresh burrata when reheating or serving again