Serves 6
6 large carrots, peeled, and cut in quarters lengthwise
2 cups frozen peas, thawed
1 tablespoon olive oil
Seasoning (black pepper, coriander, garlic powder, onion powder is what I used)
- Preheat oven to 450 and place a baking pan in it while heating.
- Place carrots in a Ziploc baggie.
- Top with olive oil and seasoning. Toss to coat.
- When the oven is hot, put the carrots in the hot pan.
- Roast for 25 minutes.
- Add peas, mix together. Roast another 10 minutes.
Calories: 79
Fat: 2.7g
Sat fat: 0.4g
Chol: 0mg
Sodium: 90.3mg
Carbs: 11.9g
Fiber: 3.7g
Protein: 2.9g
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