Roasted Moroccan Carrots & Green Beldi Olives


Ingredients:
  • 3/4 cup LaMedina Pitted Green Beldi Olives
  • 1/2 tsp Garlic, minced
  • 1/2 tsp Lemon zest
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground cumin
  • 1/2 tsp Paprika
  • pinch Cayenne pepper
  • 1 tsp Fine sea salt
  • 3 tbsp Extra virgin olive oil
  • 2 bunches Carrots, peeled and trimmed
Directions:
  1. Preheat oven to 400°F
  2. To make a seasoning blend, combine the first eight ingredients
  3. Coat the olives with 1 tablespoon of the mixture, set aside
  4. Coat carrots with the remaining seasoning blend and roast on a baking sheet until tender, 20 to 25 minutes, turning from time to time
  5. During the last two minutes of roasting, add the olives
  6. Arrange the carrots on a serving platter and top with the olives