Roasted Snap Peas with Baby Bella Mushrooms and Garlic
These roasted snap peas with mushrooms and garlic are the perfect quickie side paired with meat or chicken.
This veggie side is so easy and so good! In truth, depending on what else is on my menu I will sometimes decide to serve it as more of a salad with the appetizer, but usually it’s a side dish with the main.
I don’t usually make snap peas very often — not because I have anything against them, but rather I just tend to go for roasted green beans instead. I actually once grabbed a bag of green beans (or so I thought) and when I got home from the grocery store I realized they were really snap peas. I wasn’t sure what to do with them, but then I remembered that my sister-in-law had made delicious roasted snap peas and mushrooms about 15 years previously that I’d practically polished off before they made it to the table. So I got the recipe from her and it was a hit! Since then, I’ve started making these more often with intention!
Using a real cookie sheet is what gets you that delicious crisp on the bottom, so I really recommend it when roasting any type of vegetable. You just can’t compare the results and it’s worth investing in a few real pans! If you line them, the clean up is minimal.
Note that even though there are canned mushrooms in the pictures on this post, I usually use fresh baby Bella mushrooms and prefer it that way. Though in some recipes (particularly when mushrooms are sauteed), you can swap canned for fresh mushrooms without being able to tell the difference, when you’re roasting them, it’s really not the same and I highly recommend fresh. (Though you can certainly use canned mushrooms if that’s what you prefer or have on hand — it will still taste good.)
Roasted Snap Peas with Mushrooms and Garlic
Ingredients
- 1 8-oz. package sugar snap peas
- 1 8-oz. box baby bella mushrooms sliced
- 6 garlic cloves, sliced
- 1 Tbsp olive oil
- ½ tsp sea salt
- 1 tsp soy sauce
Instructions
- Preheat oven to 400°F. On a lined baking sheet, toss all ingredients together.
- Roast for 40 minutes, until crisp and browned.
Recipe by Faigy Murray | https://mykitchenmystudio.com/roasted-snap-peas-with-mushrooms/
