• 1 bundle of organic carrots on the stem
  • 1 teaspoon olive oil/grape seed oil
  • Pinch of sea salt
  • 1 teaspoon of fresh dill off the sprig


  • Wash, cut stems and peal the fresh carrots
  • Toss with oil to coat and season with dill and sea salt
  • Place on a baking sheet and roast at 350°F for 20-30 minutes
  • Garnish with fresh dill

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