There is no denying that we are TOTAL #CarrotSnobs – sorry, not sorry. There is really nothing more soul destroying than a boiled carrot, yes, devoid of flavour, diminished in colour & depleted in nutrients, they are little, if anything, to offer. SO we say, eat’em raw, grated, steamed (at a push) OR follow the below a veryyy simple yet sumptuous staple, (and what with the Carrot Tops being used in your Pesto these babies need used up also)…

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Ingredients:

8 Carrots

1tbsp Coconut Oil

Handful Thyme Sprigs

Salt & Pepper

Instructions:

  • Pop oven on to 180oC.
  • Spread Carrots out on a parchment lined Roasting Tray.
  • Evenly top with Coconut Oil, a scattering of Thyme & a good dash of Salt & Pepper.
  • Pop in the oven for 30 minutes, remove, shake them around, pop back in for 15 minutes.

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