Moroccan Spiced Carrots
Ingredients:
- 2 Tbsp pine nuts
- 1 Tbsp cumin seeds
- 1/4 cup olive oil
- 12 medium carrots, trimmed, peeled, and cut on the diagonal into 1/8-inch-thick slices
- 1/2 tsp kosher salt
- 1 Tbsp honey
- 4 tsp fresh lemon juice
- 12 Moroccan or other black oil-cured olives, pitted and chopped
- 1 Tbsp chopped cilantro
- 2 tsp chopped fresh mint
Preparation:
Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots. Arrange carrot mixture in a single layer on a jelly-roll pan.
Bake at 450° F for 13 minutes, turning once. Sprinkle with cilantro.
Servings:Source: Matthew Kenney-style Mediterranean Cooking
Submitted by: Recipe Group Member
Date:
