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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.
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
CourseSide Dish
CuisineGluten-Free, Oil-Free Option, Vegan
Servings5 small sides


  • 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)


  • 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.


*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)

Calories: 94 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 371 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 1609 IU | Vitamin C: 20 mg | Calcium: 30 mg | Iron: 2 mg