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Peel and slice the carrots into even rounds or diagonal slices for an elegant presentation. Peel and slice the garlic.
In a large skillet over medium heat, melt the butter and add the brown sugar, stirring until combined. Add the sliced carrots and chopped garlic, then season with chili flakes, salt, black pepper, and rosemary.
Sauté the carrots for 2-3 minutes until they start to soften slightly. Pour in the water, cover the pan, and let the carrots simmer over low heat for approximately 15 minutes, or until tender.
Once the carrots are cooked, remove the lid and increase the heat. Stir in the balsamic vinegar and continue cooking until the liquid evaporates and the carrots develop a glossy, caramelized coating.
Place the burrata on a serving plate. Sprinkle with chili flakes and drizzle with honey. Arrange the caramelized carrots around and over the burrata. Finish by sprinkling the roasted mixed kernels on top.
Enjoy warm as a side dish or appetizer with crusty bread.