Sauteed Snap Peas with Roasted Vegetables

Crisp sauteed sugar snap peas mixed with tender roasted potatoes and mushrooms make a great side dish for your Easter roast.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 180 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 2 tablespoons melted butter
• ⅓ cup chopped green onion
• cooking spray
• ½ white onion, minced
• 1 ½ pounds baby Yukon Gold potatoes, halved
• 8 ounces baby bella mushrooms, halved
• 8 ounces sugar snap peas, ends and strings removed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.

Step 2

Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.

Step 3

Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.

Step 4

After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.

Step 5

Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.