Roasted Carrots and Snap Peas with Green Garlic and Mint

from A16: Food + Wine

via Katherine KoelschKriken

serves 6

Kosher salt

4 cups (about 12 ounces) snap peas

1 pound carrots, peeled and sliced on the diagonal 1/4-inch thick

extra virgin olive oil

freshly ground black pepper

2 stalks green garlic, trimmed and thinly sliced crosswise

1/4 cup loosely packed fresh mint leaves, sliced

Preheat oven to 450 degrees.

Bring a large pot of salted water to a boil. Meanwhile, string the peas by snapping off the stem and peeling away the stringy fiber. Add the peas to the boiling water and blanch for 2 minutes. Drain and shock immediately in an ice bath. Once cool, drain, dry and slice in half on the diagonal.

Place the carrots in a bowl and toss to coat with olive oil. Season with salt and pepper to taste. Spread the carrots evenly in a single layer on a baking sheet. Roast for 20 minutes, stirring carrots every 5 minutes to ensure even browning.

Once the carrots are golden, add the snap peas and green garlic to the baking sheet and stir carefully to combine. Roast a few minutes more, until the peas are heated through and the garlic has lost a bit of its raw bite. Remove the vegetables from the oven and place in a serving bowl. Stir in the mint right before serving.

Use young green garlic when available. If you can't find green garlic, you can substitute scallions or 3 small shallots and 2 garlic cloves, thinly sliced, added 10 minutes before the snap peas. Stir them so that they roast but don't burn. Green garlic works best, however!

Fabulous springtime dish!