5-8 carrots

1 butternut squash

fresh oregano & thyme or whatever herbs you like

celtic salt & ground pepper to taste

Preheat oven to 400 degrees.

 

Wash and chop carrots and butternut squash. Place in mixing bowl with 2 tbsp of coconut oil. Stir together and add the fresh oregano and thyme.

 

Place on a baking sheet and roast in the oven for 35 minutes, or until they are soft and a little browned to perfection.

 

So simple and delicious!

 

I love this recipe (Autumn Bowl) that uses this prep!