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
- 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.