Sweet-and-Spicy Carrots and Peas

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Yield

Serves 4 (serving size: 1/2 cup)

Just a little brown sugar helps the carrots to caramelize quickly so they’ll be beautifully browned, not sticky sweet. Thin, flat snow peas take just a few minutes to cook. If using sugar snap peas or green beans, trim and add to the pan during the last 8 or 10 minutes of baking.

Ingredients

1 tablespoon canola oil
1/2 teaspoon light brown sugar
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (12 oz.) pkg. small carrots
1 3/4 cups snow peas
1/4 teaspoon kosher salt

Nutritional Information

Calories 84
Fat 3.8g
Satfat 0.3g
Monofat 2.2g
Polyfat 1.1g
Protein 2g
Carbohydrate 11g
Fiber 3g
Cholesterol 0.0mg
Iron 1mg
Sodium 180mg
Calcium 45mg
Sugars 6g
Est. added sugars 1g

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Combine oil, brown sugar, cumin, red pepper, and carrots on a rimmed baking sheet. Bake at 450°F for 12 minutes. Add snow peas to pan; bake 5 more minutes or until vegetables are tender and lightly browned. Sprinkle with salt.