Roasted Carrots and Snap Peas

Ingredients · for 6 (scales to your household)

• 4 cups Diagonally sliced carrot $1.32
• 2 tablespoons Olive oil $0.36
• 1 teaspoon Ground black pepper $0.14
• 1/2 teaspoon Kosher salt $0.03
• 1 pound Sugar snap peas $5.99
• 1 tablespoon Mint $0.31

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 450°.
2. Place carrot in a large bowl. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss well. Spread in a single layer on a large baking sheet. Bake at 450° for 15 minutes.
3. 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. Bake an additional 5 minutes. Transfer vegetables to a large serving bowl; sprinkle with mint, and toss gently. Serve immediately.
4. Kids Can Help: 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.

Per serving