Roasted Peas and Carrots
Description
A tasty side to any cozy meal, I saw this idea for frozen peas on The Pesky Vegan – who would have thought it was that easy? Loose outline below, any amounts would work – enjoy!
Ingredients
~2 lbs. carrots, cut into similar-sized pieces/shapes – I use smaller fresh carrots, cut in half, whenever possible
olive oil OR olive oil spray
sea salt AND freshly ground pepper
2 to 3 c. frozen peas, thawed (in a colander under running water is easy), and laid out to dry on a clean tea towel or paper towels for as long as you can
Instructions
Roasting anything works better if the (vegetable) ingredients are dry…so I actually thawed the peas and then left them on a clean towel to dry off for a couple of hours.
Preheat the oven to 350 and line a large baking sheet with parchment. Disperse the carrots on the baking sheet, give them a light spray with olive oil, a light sprinkle with salt and then generously grind some pepper over all. Bake for 15 minutes, remove the pan from the oven, use a flipper to (mostly) turn them over, then pour on the prepped peas. Give the peas a very light spray with the olive oil and make the call if you’d like more salt and pepper. Bake for 15 minutes, give the pan a shake and then decide how done you’d like your vegetables and if you’d like to bake them all for longer. My carrot slices weren’t that thick so my sheet pan took about 30 minutes total. We enjoyed ours with some Mushroom Meatballs.
