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Sweet-and-Spicy Carrots and Peas

Photo: Jennifer Causey
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

Nutrition Information

  • calories 84
  • fat 3.8 g
  • satfat 0.3 g
  • monofat 2.2 g
  • polyfat 1.1 g
  • protein 2 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 180 mg
  • calcium 45 mg
  • sugars 6 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat oven to 450°F.
  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.