Note: this piece first appeared in the February 2008 issue of Clark Wellness ForkBytes.
Serves 2
2 carrots, peeled and cut into 1/2-inch slices
1 red bell pepper, cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
2 tablespoons chopped Brazil nuts
Preheat the oven to 375°F.
Place the carrots, red bell pepper, olive oil, and sea salt and black pepper in a medium baking dish and mix well to combine. Roast, stirring occasionally, until carrots are tender, about 30 minutes. Remove from oven, adjust seasonings, and top with chopped Brazil nuts. Serve warm.
