Roasted Carrots and Peas

Roasted Carrots and Peas
Serves 6

6 large carrots, peeled, and cut in quarters lengthwise
2 cups frozen peas, thawed
1 tablespoon olive oil
Seasoning (black pepper, coriander, garlic powder, onion powder is what I used)

1. Preheat oven to 450 and place a baking pan in it while heating.
2. Place carrots in a Ziploc baggie.
3. Top with olive oil and seasoning. Toss to coat.
4. When the oven is hot, put the carrots in the hot pan.
5. Roast for 25 minutes.
6. Add peas, mix together. Roast another 10 minutes.

Nutritional data:
Calories:   79
Fat:           2.7g
Sat fat:      0.4g
Chol:           0mg
Sodium:  90.3mg
Carbs:     11.9g
Fiber:        3.7g
Protein:     2.9g