Best 7 Sauteed Snap Peas With Roasted Vegetables Recipes
Abundant with flavor and nutrition, sautéed snap peas with roasted vegetables make an easy, quick side dish or a light main course. A versatile dish, there are numerous vegetables you can add to this tasty entrée to create a fabulous meal. For instance, adding onions, zucchini, red bell peppers, and garlic will enhance both the flavor and visual appeal. Additionally, selecting the proper cooking oils, spices, and herbs will further enhance this dish.
Let's cook with our recipes!
SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
ROASTED SUGAR SNAP PEAS (SO IRRESISTIBLE!)
Super sweet and full of flavor, roasted sugar snap peas are like green candy - you won't be able to leave them alone. Try roasting a batch today!
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 450ºF.
- On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and garlic powder. Bake for 10 to 12 minutes or until desired tenderness.
- Serve immediately as a side dish, or on a salad, or as a yummy snack.
Nutrition Facts : Calories 78 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 269 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
SAUTEED SNAP PEAS WITH ROASTED VEGETABLES
Crisp snap peas mix deliciously with tender potatoes and mushrooms.
Provided by Nelena Brown
Categories Side Dish Vegetables Onion
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- 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.
- Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
- 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.
- Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
SAUTEED SNAP PEAS WITH SCALLIONS AND RADISHES
Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes.
- Add scallions and radishes; season with salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender, 1 to 2 minutes more.
Nutrition Facts : Calories 63 g, Fat 3 g, Fiber 3 g, Protein 2 g
SAUTEED SNAP PEAS WITH ROASTED VEGETABLES
Crisp snap peas mix deliciously with tender potatoes and mushrooms.
Provided by Nelena Brown
Categories Onion Side Dishes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- 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.
- Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
- 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.
- Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g
SAUTEED PEAS WITH MUSHROOMS AND GARLIC
This recipe dresses up a plain vegetable and makes it an elegant company dish. Simple, easy, and quick.
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in skillet.
- Add mushrooms and garlic.
- Saute until mushrooms are tender, about 5 minutes.
- Add frozen peas and stir to coat.
- Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
- Salt and pepper to taste.
Tips:
- Use fresh, crisp sugar snap peas. Avoid peas that are wilted or have brown spots.
- Roast the vegetables at a high temperature. This will help to caramelize them and give them a slightly smoky flavor.
- Don't overcrowd the pan when roasting the vegetables. This will prevent them from cooking evenly.
- Season the roasted vegetables with salt, pepper, and your favorite herbs and spices. This will help to enhance their flavor.
- Sauté the snap peas in a hot skillet with a little bit of oil. This will help to blister them and give them a slightly charred flavor.
- Add the roasted vegetables and the snap peas to a bowl and toss to combine.
- Serve the sautéed snap peas and roasted vegetables immediately.
Conclusion:
This recipe for Sautéed Snap Peas with Roasted Vegetables is a delicious and healthy side dish that can be enjoyed as part of a weeknight meal or a special occasion dinner. The roasted vegetables add a pop of color and flavor to the dish, while the snap peas provide a crunchy texture. This dish is also a good source of vitamins, minerals, and antioxidants.
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