- 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.