Roasted Carrots and Snap Peas

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
57%
Roasted Carrots and Snap Peas
27 min.
6
109kcal

Suggestions


Looking for a vibrant and healthy side dish that not only satisfies your taste buds but is also incredibly easy to make? Look no further than our Roasted Carrots and Snap Peas! This colorful medley of vegetables not only brings a pop of color to your dining table, but it also offers a delightful combination of flavors and textures.

Imagine the sweetness of perfectly roasted carrots complemented by the crisp snap of fresh sugar snap peas, all harmonized with theFresh notes of mint. This dish is not only a feast for the eyes but also a culinary delight that's packed with essential nutrients. With a health score of 57, it’s a guilt-free addition to any meal. Moreover, its versatility shines as it's fully vegetarian, vegan, gluten-free, and dairy-free, making it suitable for almost any dietary preference.

Ready in just 27 minutes, you can whip up this delightful side dish even on your busiest days. It’s perfect for family gatherings, casual dinners, or even special occasions. Let your little ones join in on the fun—put them to work drizzling the olive oil and seasonings, making this not just a meal, but a moment to bond over cooking. Serve this dish warm and watch as it disappears from the table. Your family will love it, and you’ll love the ease of preparation! Dive into this delicious and nutritious experience today!

Ingredients

  • teaspoon pepper black divided freshly ground
  • cups carrots diagonally sliced () (6 large)
  • tablespoon mint leaves fresh chopped
  • 0.5 teaspoon kosher salt divided
  • tablespoons olive oil divided
  • pound sugar snap peas trimmed

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Preheat oven to 45
  2. Place carrot in a large bowl.
  3. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss well.
  4. Spread in a single layer on a large baking sheet.
  5. Bake at 450 for 15 minutes.
  6. 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.
  7. Bake an additional 5 minutes.
  8. Transfer vegetables to a large serving bowl; sprinkle with mint, and toss gently.
  9. Serve immediately.
  10. 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.

Nutrition Facts

Calories109kcal
Protein10.43%
Fat39.75%
Carbs49.82%

Properties

Glycemic Index
13.14
Glycemic Load
2.75
Inflammation Score
-10
Nutrition Score
15.195217428%

Flavonoids

Eriodictyol
0.26mg
Hesperetin
0.08mg
Apigenin
0.05mg
Luteolin
0.2mg
Kaempferol
0.2mg
Myricetin
0.03mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:109.41kcal
5.47%
Fat:5.04g
7.76%
Saturated Fat:0.71g
4.42%
Carbohydrates:14.22g
4.74%
Net Carbohydrates:9.71g
3.53%
Sugar:7.07g
7.86%
Cholesterol:0mg
0%
Sodium:256.11mg
11.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.98g
5.95%
Vitamin A:15114.77IU
302.3%
Vitamin C:50.66mg
61.4%
Vitamin K:33.52µg
31.92%
Fiber:4.51g
18.02%
Manganese:0.36mg
17.96%
Potassium:433.52mg
12.39%
Folate:48.97µg
12.24%
Vitamin B6:0.24mg
12.04%
Vitamin B1:0.17mg
11.38%
Iron:1.93mg
10.73%
Vitamin E:1.53mg
10.22%
Vitamin B5:0.81mg
8.07%
Magnesium:29.63mg
7.41%
Phosphorus:71.07mg
7.11%
Vitamin B2:0.11mg
6.63%
Vitamin B3:1.31mg
6.55%
Calcium:64.34mg
6.43%
Copper:0.11mg
5.27%
Zinc:0.42mg
2.82%
Source:My Recipes