Tomato ‘Nduja and Maple Roasted Carrots

Serves 4


Made with spicy Tomato ‘Nduja


2 garlic cloves, finely grated

¼ cup olive oil

¼ cup pure maple syrup

1 tablespoon spicy Tomato ‘Nduja (use 2 tblspns for extra heat)

2 teaspoons cumin seeds

Kosher salt and freshly ground black pepper

2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved

1 lemon, thinly sliced, seeds removed

Photo by Michael Graydon Nikole Herriott

Photo by Michael Graydon Nikole Herriott


Preheat oven to 450°. Whisk garlic, oil, maple syrup, Tomato ‘Nduja, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.