Directions
- Preheat oven to 450F
- Toss the carrots with 1 tbsp olive oil, ½ tsp salt and Mama Manje blend.
- Arrange on a baking sheet and roast for 10-15 minutes turning once to cook evenly.
- In a blender, combine the cumin seeds, garlic cloves, cilantro, parsley, red wine vinegar and ½ cup olive oil. Blend it until combined well and emulsified.
- Place the carrots on a serving dish and dress with mojo verde.
- Finish them off with a sprinkle of Spice Tribe Sacred Valley Pink Peruvian Salt.
Recipe Note
- You can leave the greens on the carrot while they roast, remove them and save for the garnish or even add them to the mojo verde!
- Keep an eye on the carrots as the roasting time will depend on the size.
- Try splitting some carrots in half lengthwise if some are much thicker than others so they cook more evenly.
- Scrub the carrots clean but we don’t bother to peel baby carrots.
