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PREP TIME |
TOTAL TIME 55 min |
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COOK TIME 40 min |
SERVINGS Serves 6 |
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 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.
