- 1 bunch carrots
- 1 bag snap peas
- 3 Tbs olive oil
- salt and pepper
- Preheat oven to 400. Rinse carrots and slice on diagonal to mimic the shape of the peas.
- Use kitchen shears to trim off the fiberous tips of the peas.
- Toss the carrots and peas in olive oil, and salt and pepper and lay out on 1-2 cookie sheets in a single layer. Roast for 10 minutes, then stir veggies, then roast for another 15 minutes or so until veggies become more tender and golden.