2 garlic cloves, finely grated
¼ cup olive oil
¼ cup pure maple syrup
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2½ pounds small carrots, scrubbed, tops trimmed to about ½”, halved
1 cup Josh Pond frozen wild organic blueberries
1 lemon, thinly sliced, seeds removed
1. Preheat oven to 450°.
2. Whisk garlic, oil, maple syrup, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Add the blueberries on top and roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.