Honey-Ginger and Garlic Roasted Carrots with Cumin Seeds

Serves: 6


1 pound carrots with tops

1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil, Chipotle, or a Mild-medium Single Varietal of Choice

1 Tbsp Flying Olive Honey-Ginger Balsamic Vinegar

1 Tbsp cumin seeds, toasted (see note below) or 1 tsp ground cumin


Turn the oven on to 375 degrees F.

Keeping the tops on the carrots(this gives you a way to hold onto them as you peel) , wash and peel the carrots. Trim the tops to about 1-2”

Mix Flying Olive Extra Virgin Olive Oil and Honey-Ginger Balsamic with the toasted cumin seeds in a bowl. Line a baking sheet with aluminum foil. Place the carrots on the baking sheet and spoon on the Olive Oil/Balsamic mixture. Turn the carrots so that they are completely covered with the mixture.

Roast for 30-35 minutes, stirring once half way through. Test for doneness. Serve, tops and all.

*To toast cumin seeds: Place cumin seeds in a skillet over medium heat, stirring with a wooden spoon. When you get a nice scent, in about 2-3 minutes, transfer them to a cool plate to stop the cooking process.

Sumitted by Barb L.