INGREDIENTS

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

INSTRUCTIONS

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.