Roasted carrot and sugar snaps with lemon dressing

clean carrot and sugar snaps. cut the carrot into slices of 1/2 cm thick and cut into strips of 5 cm long. root and sugar snaps 1 min. in portions in plenty of water with salt 1 min. cooking. Drain vegetables in colander and then shake in bowl with 2 tbsp oil.

Large grill pan or frying pan with non-stick coating. Vegetables, if necessary in parts, roast on high heat for 3-4 min. On high heat until they turn color. Regularly scoop, so that all vegetables are cooked evenly. Fry 1 tbsp oil, lime juice, basil and parsley with vegetables. Season with salt and pepper. Delicious with salmon fillet (in soft fish sauce with white wine and lime) and wild and white rice.