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.
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.)
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