3 c. grated carrots
3 tbsp. butter or safflower, walnut or flaxseed oil
Sea salt & freshly ground pepper to taste (or SPIKE brand seasoning)
Sprinkle of cinnamon, (optional) (no Spike, less salt)

NOTE: Gently baking carrots increases the bioavailability of vitamins from this hard root vegetable. Light to medium steaming also works well. Fresh carrots are quite sweet, so there is no need for sugar.

Bake the shredded carrots in a tightly covered 1-quart casserole dish at 325 degrees for 30 minutes. (Do not add water). Remove from the oven, add the butter and seasonings and serve immediately. Serves 6.