Quick Roasted Carrots for A GAPS Thanksgiving

A few years ago I was serving as a missionary in southern Utah at a Visitor's Center my church has down there. Around Thanksgiving time, the Visitor's Center there became packed with families travelling through who would stop by to see our temple and learn a little about it. It was at that time that I realized how incredible Thanksgiving is. Families were gathering from all over the world to express their love towards each other and join in giving thanks for the freedoms, the joys, the comforts, and the relationships they enjoy every day. 

Every year since then, when the leaves are done turning colors and the trees appear cold and bare, I am all filled up with warmth and love as I think about families coming from far away to express love and thanks to one another. 

It's a beautiful and simple concept, one that's not yet marred by overdecorating or marketing or materialism (I still pretend Black Friday doesn't exist.. the whole concept is so hypocritical and ridiculous to me that I just pretend it's not there haha). 

I've only just started planning my own meals and gatherings for Thanksgiving, but in general, I have no desire to over-think it. Especially when you are living a whole foods diet, trying to get a fancy GAPS Thanksgiving meal plan going can be super time consuming with a lot of expensive specialty ingredient. I just want to enjoy the people I love. So I am leaning toward the simple side of things. That doesn't mean a simple meal plan has to be boring or plain. These roasted carrots are one of my favorite savory side dishes and they are a BREEZE to make. I really don't even feel like I have to make an actual recipe for it.. but since that's how I usually format my posts I guess I'll stick with tradition. 

Try these out! You may never find a simpler, yet more satisfying GAPS Thanksgiving side dish!

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Quick Roasted Carrots
Author: Amy MoffatPrep time:50 minCook time:30 mins


Oganic carrots
Olive oil (or ghee, animal fat for safe cooking)
Sea salt


Preheat oven to 400°F
Wash and peel carrots. Line them in a single layer on a baking sheet.
Using a pastry brush (or your fingers), brunch carrots with olive oil. (olive oil is not really healthy when heated to high temperatures because it changes the structure of the fat, however once in a while I will use it to cook because it does taste amazing. if you aren't comfortable with it, just use ghee or other animal fat. that's totally fine. and meanwhile--don't judge me;))
Sprinkle with sea salt.
Sprinkle with thyme.
Place in the oven and cook for 30 minutes, turning halfway through.

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