1 (7 ounce) package Northern Carrots, peeled and cut into 1 inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons prepared horseradish
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons margarine
Remove stems from carrots, cutting into 1 inch cubes. Remove seeds and pulp. Discard flesh, leaving meat to skin.
Place carrots in a shallow dish in the bottom of a large wooden bowl. Dip the carrot piece in olive oil and transfer to the bowl. Cover with the rosemary, oregano, basil, horseradish, salt, pepper and margarine and cover with plastic wrap to prevent sticking. Place plastic wrap in a glass dish or bowl, and place vegetable mixture over plastic wrap to prevent sticking.
Melt margarine in a large skillet over medium heat. Cover bowl with plastic wrap and place in a large resealable plastic bag. Place plastic wrap on plastic bag and seal bag to prevent sticking. Shred vegetable flesh and garlic into 1/2 inch cubes. Place cubes with remaining oil in large resealable plastic bag.
Arrange vegetables in refrigerator until ready to cook. Cover with plastic wrap and refrigerate for 2 hours.
Remove plastic wrap, leaving room in bottom of plastic bag for forming and serving carrot. Use a toothpick to make indentations in bottom of plastic bag.
Remove plastic wrap and brush lightly with vegetable mixture. Garnish with sliced almonds, or sprinkle with maple syrup. Refrigerate for at least 5 to 6 hours before serving.