Crisp snap peas mix deliciously with tender potatoes and mushrooms.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

Nutrition Facts

180 calories; protein 4.6g; carbohydrates 27.3g; fat 6.4g; cholesterol 10.2mg; sodium 425.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/09/2019
This was a good dish and pretty as well. I've made it twice including once while visiting my daughter. My husband and I loved it the daughter not so much. Read More
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