- 4 cups carrots (diagonally sliced)
- 1 tablespoon fresh mint (chopped)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½kg sugar snap peas (trimmed)
Preheat oven to 230°C.
Place carrot in a large bowl. Drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoon pepper and ¼ teaspoon salt; toss well. Spread in a single layer on a large baking sheet. Bake for 15 minutes.
While carrot cooks, place peas in bowl; drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining ½ teaspoon pepper and remaining ¼ teaspoon salt; toss well.
Stir pea mixture into carrot. Bake an additional 5 minutes. Transfer vegetables to a large serving bowl; sprinkle with mint, and toss gently. Serve immediately.