After seeing this recipe I couldn’t wait to try it. Only problem was that when I went to make it I realized that I didn’t have enough sugar snap peas. I added thinly sliced carrots and it was delicious! This recipe is so easy and you can even use frozen veggies. I don’t recommend freezing it after it’s cooked, which I would think is impossible, because I’ve never had any leftovers. This makes the perfect (and healthy!) snack or filler side dish. I would imagine the seasoning would taste good on just carrots alone too… I eventually plan on trying that, but until then, here’s the recipe as I make it:
Roasted Carrots and Sugar Snap Peas
Adapted from OvertimeCook.com, featured on MoreQuichePlease.com
Materials
- 12 oz . sugar snap peas
- 3 carrots thinly sliced
- 2 Tbsp olive oil
- ½ Tbsp honey
- 1 tsp salt
- 1 tsp garlic powder
- ¼-½ tsp ground ginger
- a few twists of freshly ground pepper
Instructions
- Preheat oven to 425
- Combine all ingredients and mix until carrots and snap peas are evenly coated
- Spread in a single layer on baking sheet lined with parchment paper
- Bake at 425 for 20 minutes
Until next time,
Shaindy
