Sauteed Snap Peas with Roasted Vegetables

Crisp snap peas mix deliciously with tender potatoes and mushrooms.

Step: 1

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

Step: 2

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.

Step: 3

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

Step: 4

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.

Step: 5

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

Per Serving: 180 calories; protein 4.6g; carbohydrates 27.3g; fat 6.4g; cholesterol 10.2mg; sodium 425.5mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .