- 10-12 heirloom carrots (can find at the farmers market – red, yellow, purple) or regular carrots
- 1 tbsp. olive oil
- 1 tsp. thyme or rosemary
- Sea salt and black pepper
Preheat oven to 400. Wash carrots (keep whole) and coat with olive oil, sea salt and black pepper. Place in a roasting pan and cook, uncovered, for 40-45 minutes or until slightly shriveled. Serves four.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.