Name: Roasted Peas with Mushroom & Tomato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 oz. bag frozen peas; 8 oz. mushrooms (or pre-sliced to save time); 8 oz. grape or cherry tomatoes; 1 small red onion (or 1/2 large); Olive oil for drizzling (optional, omit for oil-free); Salt/pepper to taste; Fresh parsley (or other herbs of choice)

Roasted peas with tender mushrooms and bright tomato! This simple, healthy side dish is filled with beautiful color and plant-based nutrients. It is a lovely combination that also works with a variety of meals.

Bowl of roasted peas with mushrooms and tomato with a spoon

This beautiful plus incredibly easy recipe is adapted from Sara Foster's "Fresh Every Day Cookbook". (Which is not a vegan cookbook, but includes a handful of plant-forward recipes that I can adapt.)

This dish is such a unique, interesting blend that works as a flavorful, fresh side dish for a variety of meals.

Spoonful of roasted peas and tomato with mushroom

Ingredients for Roasted Peas

For this recipe you will need:

Bag of frozen peas
Mushrooms: I use cremini, but white button will work too.
Grape or cherry tomatoes
Red onion
Olive oil: Or omit for oil-free.
Salt and pepper to taste

Assembly is quick and easy. Simply combine all of the sliced veggies with a bag of frozen peas on a sheet pan. Then let the oven do the work!

We also enjoy tossing it with fresh parsley before serving for added flavor and freshness.

Sheet pan with roasted peas, mushrooms, tomato, and onion

For more inspiration, browse all pea recipes or mushroom recipes.

Roasted Peas with Mushroom & Tomato

A simple, healthy side dish with beautiful color and plant-based nutrition! Pairs well with a wide variety of meals.

5 from 2 votes

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: Kaitlin - The Garden Grazer

Course: Side Dish

Cuisine: Gluten-Free, Oil-Free Option, Vegan

Servings: 5 small sides

Ingredients

16 oz. bag frozen peas
8 oz. mushrooms (or pre-sliced to save time)
8 oz. grape or cherry tomatoes
1 small red onion (or 1/2 large)
Olive oil for drizzling (optional, omit for oil-free)
Salt/pepper to taste

Garnish for topping (optional):

Fresh parsley (or other herbs of choice)

Instructions

Preheat oven to 400°F (204°C).
Prepare vegetables: rinse and drain frozen peas. Thinly slice red onion, and slice mushrooms. Halve tomatoes. Place veggies with tomatoes in a bowl.
Drizzle with olive oil*, season with salt/pepper, and toss to coat.
Spread in an even layer on a baking pan. Roast for about 20 minutes, stirring occasionally.
Garnish or toss with fresh chopped parsley before serving if desired.

Notes

*For oil-free version: simply omit the oil and line a baking sheet with parchment paper.

Feel free to add dried herbs to the mix before roasting for added flavor!

Recipe adapted from Sara Foster's "Fresh Every Day" cookbook. (Note: not a vegan cookbook.)

Nutrition Per Serving (Estimate)

Calories: 80kcalCarbohydrates: 15gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 371mgFiber: 4gSugar: 6gVitamin A: 1609IUVitamin C: 20mgCalcium: 30mgIron: 2mg

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