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)…
1tbsp Coconut Oil
Handful Thyme Sprigs
Salt & Pepper
- 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.