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Active time
10 minutes
Total time
35 minutes
6 Servings

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

¾ cup pitted green Beldi olives

2 bunches of young carrots with tops, peeled and trimmed

  1. 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.
  2. 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.
  3. 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.


Cal: 102
Fat: 1g
Sodium: 393mg
Carb: 0
Protein: 0

Yield: 6 Servings

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