Thyme Roasted Carrots

Eating a variety of fresh vegetables and fruits is essential for a healthy lifestyle. Unfortunately, most people don't really enjoy eating raw vegetables (which have the most health benefits), and rather eat them cooked which results in the loss of many vitamins, and with lots of dressing or creamy sauces that contain sugar and fat. Roasted vegetables, seasoned with fresh herbs and spices, are perfect if you want to corporate more vegetables in your diet, but aren't the biggest fan of raw vegetables. My husband and I enjoy both, roasted and raw, and we constantly switch between those two to make our food choices more interesting and less boring. When it comes to vegetables it's all about variety - variety in the vegetables you eat (look for vegetables that are currently in season) and the way you prepare them!

Carrots are amazing - they taste great raw, cooked or roasted and their various health benefits make them a perfect tool for eating and being healthy! Carrots are full in beta-carotene, which improves your vision. Studies have also shown that carrots reduce the risk of lung cancer, breast cancer, and color cancer and helps to prevent infections. These orange and crunchy vegetables also promote healthier skin due to their amount of Vitamin A, which prevents premature wrinkling, acne, dry skin, pigmentation and uneven skin tone, and their high levels of beta carotene acts as an antioxidant to cell damage, which slows down the aging of cells. 

Recipe for Thyme Roasted Carrots
- 2 big carrots
- 2 tablespoons of olive oil
- fresh or dried thyme
- salt

Preheat your oven to 400 Fahrenheit. Cut the carrots into thin pieces and coat them with olive oil. Line the pieces up on a baking sheet and sprinkle with salt and thyme. Roast for about 30-40 minutes depending on their thickness. 

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