Roasted Carrots and Snap Peas

Name: Roasted Carrots and Snap Peas
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper, divided; 946 milliliters (1/4-inch) diagonally sliced carrot (6 large); 1 Tbsp chopped fresh mint; 1 teaspoons kosher salt, divided; 2 Tbsps olive oil, divided; 454 grams sugar snap peas, trimmed

Roasted Carrots and Snap Peas is a gluten free, primal, and whole 30 side dish. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 109 calories. This recipe serves 6. From preparation to the plate, this recipe takes around 27 minutes. Head to the store and pick up pepper, carrot, olive oil, and a few other things to make it today.

Instructions

Preheat oven to 45

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Oven

Place carrot in a large bowl.

Ingredients you will need

Carrot

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Bowl

Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss well.

Ingredients you will need

Olive Oil

Pepper

Salt

Spread in a single layer on a large baking sheet.

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Spread

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Baking Sheet

Bake at 450 for 15 minutes.

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Oven

While carrot cooks, place peas in bowl; drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; toss well. Stir pea mixture into carrot.

Ingredients you will need

Olive Oil

Carrot

Pepper

Peas

Salt

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Bowl

Bake an additional 5 minutes.

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Oven

Transfer vegetables to a large serving bowl; sprinkle with mint, and toss gently.

Ingredients you will need

Vegetable

Mint

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Bowl

Serve immediately.

Let your little ones add the oil, salt, and pepper to the carrots, and stir. Then let them help spread them out evenly on the baking sheet. They can also string the peas.

Ingredients you will need

Carrot

Pepper

Spread

Peas

Salt

Cooking Oil