4 cups fresh or frozen carrots, husked and cut
2 cups blueberries
1 cup white sugar
1 teaspoon salt
1 teaspoon ground black pepper
Preheat oven to 425 degrees F (220 degrees C).
Toast the carrots with butter.
In a medium bowl, stir together the blueberries, sugar, salt and pepper. Pour the mixture into a 10x15 inch casserole dish and sprinkle with salt and ground black pepper to taste.
Box vegetables with spaghetti and bake in preheated oven for 1 hour.