2 garlic cloves, finely minced
2T SOOC Harissa Infused Olive Oil
2T SOOC Maple Dark Balsamic Vinegar (divided)
1t cumin seeds
SOOC Vancouver Island Garlic 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
Preheat oven to 425°F. Whisk garlic, SOOC Harissa Olive Oil, 1 T SOOC Maple Dark Balsamic Vinegar and cumin seeds in a small bowl (or shake together in a jar with a lid like I do)
Season marinade 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 T of SOOC 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.