Line shallow baking pan with foil. Spread pictured veggies and a few sprigs of thyme. Sprinkle with salt and pepper. Whisk 4 cloves garlic, 1/3 c olive oil, 1 1/2t basil, 1/2t paprika, salt and pepper. Drizzle. Roast 20 minutes at 400, turn, roast until tender, 15 to 25 minutes more.
A very easy nutritious Paleo, Whole30, and Gluten Free Carrot Raisin Pineapple Salad that requires no cooking and can be made in just a few minutes! It's vegetarian and you can make it vegan with a mayonnaise substitute.
Last year I posted a Pumpkin Patch Hummus and Carrot Appetizer. This year, I thought of doing the same appetizer but with pre-bagged and cut carrots. They have ridges and are different shapes, kinda like pumpkins ;-) Still yummy but now you don't have to cut the carrots!!!!