Name: Sauteed Snap Peas with Roasted Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cooking spray -; Baby Yukon Gold potatoes, halved - 1 ½ pounds; Baby bella mushrooms, halved - 8 ounces; Melted butter - 2 tablespoons; Salt - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Garlic powder - 1 teaspoon; Olive oil - 1 tablespoon; Sugar snap peas, ends and strings removed - 8 ounces; White onion, minced - ½; Chopped green onion - ⅓ cup

Ingredients for - Sauteed Snap Peas with Roasted Vegetables

1. Cooking spray

2. Baby Yukon Gold potatoes, halved 1 ½ pounds

3. Baby bella mushrooms, halved 8 ounces

4. Melted butter 2 tablespoons

5. Salt 1 teaspoon

6. Freshly ground black pepper 1 teaspoon

7. Garlic powder 1 teaspoon

8. Olive oil 1 tablespoon

9. Sugar snap peas, ends and strings removed 8 ounces

10. White onion, minced ½

11. Chopped green onion ⅓ cup

How to cook deliciously - Sauteed Snap Peas with Roasted Vegetables

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

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