• 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.