Roasted Carrots and Sugar Snap Peas

After seeing this recipe I couldn’t wait to try it.  Only problem was that when I went to make it I realized that I didn’t have enough sugar snap peas.  I added thinly sliced carrots and it was delicious!  This recipe is so easy and you can even use frozen veggies.  I don’t recommend freezing it after it’s cooked, which I would think is impossible, because I’ve never had any leftovers.  This makes the perfect (and healthy!) snack or filler side dish.  I would imagine the seasoning would taste good on just carrots alone too… I eventually plan on trying that, but until then, here’s the recipe as I make it:


Roasted Carrots and Sugar Snap Peas

Adapted from, featured on


  • 12 oz . sugar snap peas
  • 3 carrots thinly sliced
  • 2 Tbsp olive oil
  • ½ Tbsp honey
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼-½ tsp ground ginger
  • a few twists of freshly ground pepper


  1. Preheat oven to 425
  2. Combine all ingredients and mix until carrots and snap peas are evenly coated
  3. Spread in a single layer on baking sheet lined with parchment paper
  4. Bake at 425 for 20 minutes


Until next time,