Just as you would suspect in an almost vegan diet, salad is on the menu frequently. So I have to keep things interesting. There are too many variations to count, with different dressings, greens, fresh veggies, fruits, proteins, nuts and seeds, you name it, you can put it on a salad. I am a big fan of bulking up salads with hummus, a grain such as brown rice or quinoa, or roasted potatoes. This modification features roasted carrots and sugar snap peas, lightly seasoned with olive oil, salt, pepper, and cumin. The perfect flair for those days when a salad seems boring and raw veggies seem like a chore to eat.
cumin roasted carrots and peas
- 1 large carrot
- 1 cup sugar snap peas in pods
- 1 tsp olive oil
- salt and pepper to taste
- 1/2 tsp cumin
- dash of cayenne pepper (optional)
Slice carrots diagonally about 1/4 inch thick. Trim the ends of the pea pods if necessary. Place the peas and carrots in a bowl and add oil and spices. Toss to coat, then spread evenly on a lined baking sheet. Roast in the oven at 400 F for about 20 minutes.
Great as a salad topper, or even a side dish!
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