Ingredients
  

  • 1 bunch carrots
  • 1 bag snap peas
  • 3 Tbs olive oil
  • salt and pepper

Instructions
 

  • 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.