Roasted Carrots and Peas



1 1/2 lb. carrots
2 tbls. olive oil
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1 cup thawed frozen peas
parsley, lime juice to taste

1. Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with olive oil, ground cumin, ground coriander, ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in peas and roast 4 more minutes. Toss with chopped parsley and lime juice.

Yield: 4 servings.