Roasting veggies is one of the best ways to get kids eating them. They turn out sweet and a little crunchy on the outside. I love this combo of snap peas and carrots, but you can use one or both. The mint is purely optional, but you might be surprised at how much your children love it!
6 large carrots, peeled and cut into 1/4 inch slices on the diagonal
3/4 lb sugar snap peas, stringless
kosher salt and freshly ground pepper
1 tbsp mint leaves, chopped
Preheat the oven to 450˚F.
Place the carrots in a large bowl. Add 2 tablespoons of olive oil, 1/2 teaspoon salt, and a generous grinding of pepper. Toss until the carrots are well coated. Spread them out in a single layer on a large baking sheet. Roast for 15 minutes, stirring them once halfway through cooking time to ensure even browning.
While the carrots are cooking, toss the snap peas with 1 tablespoon of olive oil and another pinch of salt and pepper. After the carrots have cooked for 15 minutes, add the snap peas to the carrots, stir, and roast for another 5 minutes.
Remove from the oven and taste for salt and pepper. For extra flavor, stir in 1 tablespoon of freshly chopped mint. Serve immediately.
Recipe adapted from A16 Food + Wine by Shelley Lindgren, Nate Appleman, and Kate Leahy
Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her recipes and kitchen wisdom are currently also being showcased by Pottery Barn Kids. Cooking in Everyday English, her latest cookbook writing project, will be released in October of 2011 (pre-order at Amazon).
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.