Toasted Moroccan Carrots with Green Olives

Pitted green Beldi olives are delicious in this simple but spicy side dish that goes with everything under the sun.

½ teaspoon minced garlic

½ teaspoon lemon zest

½ teaspoon ground cinnamon

½ teaspoon ground cumin

½ teaspoon paprika

Pinch of cayenne pepper

1 teaspoon ﬁne sea salt

3 tablespoons extra-virgin olive oil

3/4 cup pitted green Beldi olives

2 bunches of young carrots with tops, peeled and trimmed

Preheat the oven to 400°F. Combine the ﬁrst eight ingredients to make a seasoning blend. Coat the olives with 1 tablespoon of this mixture. Set aside.
Coat the carrots with the remaining seasoning blend. Arrange the carrots on a baking sheet and roast until tender, 20 to 25 minutes, turning from time to time.
During the last two minutes of roasting, add the olives. Arrange the carrots on a serving platter and top with the olives.

Recipe and photo courtesy of FOODMatch.

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