Roasted Carrots Snap Peas Green Garlic with Saute Pea Shoots
Blanch snap peas before roasting, I'm surprised that the purple peas retain most of its color.
This dish is adapted from Nate Appleman's cookbook A16 "Roasted Carrots and Snap Peas with Green Garlic and Mint". The recipe is quite simple, toss carrots in olive oil, salt, pepper, and roast until half cook, then add green garlic and blanched snap peas, roast few minutes more until the green garlic has lost the raw bite. The original recipe calls for mixing in chopped fresh mint with the roasted vegetables before serving, I don't have mint on hand and substitute saute pea shoots instead, the dish turns out fine without the minty flavor.