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    Home » Recipes » Sides

    Roasted Green Peas with Mushroom and Tomato

    May 21, 2012 by Kaitlin

    An easy sheet pan Roasted Green Peas recipe with mushrooms and tomato! This simple, healthy side dish is filled with beautiful colors and plant-based nutrients. Plus it's great with a wide variety of meals. (Vegan, gluten-free, oil-free option.)

    Bowl of roasted peas with mushrooms and tomato with a spoon

    This beautiful dish is a unique way to enjoy a bag of frozen green peas. Plus it's incredibly easy to assemble!

    We simply combine all of the sliced veggies with a bag of frozen peas on a sheet pan in a single layer. Then let the oven do the work.

    It's a great side dish for a variety of meals.

    This 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.)

    Frozen peas, mushrooms, tomatoes, and onion on a sheet pan ready to be roasted

    Ingredients for Roasted Green Peas

    For this recipe you will toss together on a baking sheet then roast in the oven:

    • Bag of frozen peas: I try to find organic peas when possible. Peas are a great source of plant-based protein, fiber, and many other nutrients.
    • Mushrooms: Most often I use cremini, but white button will work great too.
    • Grape tomatoes or cherry tomatoes: I like these best because they have such a rich, sweet flavor. They're absolutely delicious when roasted!
    • Red onion: I like red onion, but you can use yellow onion or sweet onion if desired. Garlic powder or garlic salt would also be a tasty addition.
    • Olive oil: Or simply omit this and use parchment paper for non-stick, oil-free roasting.
    • Salt and pepper to taste

    Fresh herbs: Sprinkle and stir in some fresh parsley after baking! This is optional, but adds great flavor.

    Spoonful of roasted peas and tomato with mushroom

    Customizing

    Vegetables: Change up the veggies as you see fit. You could omit the mushrooms, tomato, or onion if you don't care for any of those.

    Garnish + herbs: We enjoy adding fresh parsley before serving for added flavor and freshness, but you could use your own favorite herbs like dill or fresh basil. The fresh herbs really help accent and enhance the flavors.

    Olive oil: I've transitioned to oil-free baking, so I simply lay down a piece of parchment paper or Silpat on the sheet pan. But feel free to use a drizzle of good quality olive oil for roasting if you prefer!

    Storing

    Store any leftovers in an airtight bowl or container in the refrigerator. We find they keep well for about 2-3 days. Simply reheat in the microwave when ready to enjoy.

    Texture note: These peas come out of the oven deliciously soft and tender (not a crunchy roasted pea).

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

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

    Bowl of roasted peas with mushrooms and tomato with a spoon

    Roasted Green Peas with Mushroom and 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
    Print Recipe Pin Recipe Comment
    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)
    • 2 tsp. olive oil (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.
    • Then place all veggies in a bowl and drizzle with olive oil.* Season with salt/pepper if desired, and toss to coat.
    • Spread veggies 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: Simply omit the oil and line a baking sheet with parchment paper for non-stick baking.
    Herbs: 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)

    Nutrition Facts
    Roasted Green Peas with Mushroom and Tomato
    Amount per Serving
    Calories
    94
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    371
    mg
    11
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    1609
    IU
    32
    %
    Vitamin C
     
    20
    mg
    24
    %
    Calcium
     
    30
    mg
    3
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this roasted frozen peas with mushroom and tomato recipe, also check out:

    • Roasted Vegetable Wrap with Bean Spread
    • Roasted Veggie Balsamic Pasta
    • Mushroom Pesto Pasta

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Side Dish Recipes

    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Smoky Roasted Chickpeas (Oil-Free!)
    • Teriyaki Mushrooms with Snow Peas

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      Recipe Rating:




    1. Mushrooms Canada

      May 28, 2012 at 1:34 pm

      Oh I could eat this everyday! What a perfect summer lunch, or dinner side dish. Thanks for sharing! -Shannon

      Reply
      • Kaitlin | The Garden Grazer

        May 29, 2012 at 2:25 am

        Thanks, Shannon!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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