Ingredients
2 garlic cloves, finely minced
2 Tbsp Harissa Infused Olive Oil
2 Tbsp Maple Dark Balsamic Vinegar (divided)
1t cumin seeds
Roasted Garlic & Onion Infused Sea Salt (or other), to taste
freshly ground pepper, to taste
1 lb. bunch carrots, scrubbed, tops trimmed to about 1/2″, halved
1 lemon, thinly sliced, seeds removed
Directions
Preheat oven to 425°F.
Whisk garlic, Harissa Olive Oil, 1 Tbsp Maple Dark Balsamic Vinegar and cumin seeds in a small bowl (or a small jar with a lid, as we do.) Season with Sea Salt and ground pepper.
Toss carrots and lemon slices with garlic mixture in a large roasting pan to coat.
Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 30–40 minutes.
Drizzle with 1 Tbsp of Maple Balsamic, as soon as it exits oven (for immediate serving), or add it just before reheating**
**Do ahead: Carrots can be roasted 6 hours ahead. Let cool, cover and chill. Reheat before serving.
Alternativeds
These carrots are also delightful with
Persian Lime Olive Oil
Fused Orange Olive Oil
Green Limonato Olive Oil
Mmm Mmm Mmmmm(:
