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:
- Preheat oven to 400°F
- To make a seasoning blend, combine the first eight ingredients
- Coat the olives with 1 tablespoon of the mixture, set aside
- Coat carrots with the remaining seasoning blend and roast on a baking sheet 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
