Black Seed Roasted Vegetables

Roasted vegetables finished with a scattering of potent, roasted black seed.

INGREDIENTS

• 4 cups mixed vegetables (carrots, cauliflower, squash)
• 2 tbsp olive oil
• 1 tbsp Balsam Roasted Black Seed
• Salt

METHOD

1. Toss the vegetables with olive oil and salt.
2. Roast at 425°F (220°C) for 20–25 minutes until tender.
3. Scatter the roasted black seed over the top before serving.

Add the black seed after roasting, not before — it's already toasted, so extra oven time only risks bitterness.