Easy Mushy Peas with Roasted Veggies
User Reviews
5
Easy Mushy Peas with Roasted Veggies
Description
Easy Mushy Peas with Roasted Veggies highlights soft, mashed frozen peas paired with roasted cauliflower florets, sliced red onion, and angled carrots. The roasting process crisps the edges of the vegetables while bringing out gentle caramelized flavors. The peas are boiled until fully tender and then roughly mashed, providing a mild base with seasoning.
The dish features a balance of textures: creamy peas with the slight crunch of roasted vegetables. Olive oil, salt, and pepper are used sparingly to enhance natural flavors. Fresh thyme brings fresh herbal notes, and sesame seeds add a subtle nutty finish when sprinkled on top.
This preparation works well as a warm vegetable side dish alongside roasted meats or as a simple vegetarian plate. Its bright green peas and colorful roasted veggies offer visual appeal and varied taste.
For even cooking, use vegetables cut to similar sizes and spread out on the baking sheet. Avoid overcooking the peas to maintain their vibrant green color and fresh taste.
Ingredients
- 12 ounces peas frozen
- 2 cups cauliflower florets
- ½ red onion chopped, large
- 2 carrot sliced at an angle
- olive oil
- salt to taste
- black pepper to taste
- sesame seeds to taste
- thyme to taste, fresh
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Boil the peas in salted water for about 10 to 15 minutes, until they soften up.
- Put the cauliflower, onion, and carrots in a baking tray and drizzle them with some olive oil and season with salt and pepper.
- Bake for 20 to 25 minutes.
- When the peas are soft, drain and mash them with a fork and season with salt and pepper.
- Serve with the roasted veg on top and a sprinkle of sesame seeds and fresh thyme.
Notes
- Use fresh peas in spring or early summer for best flavor and texture.
- Cook peas just until tender to retain a bright green color and prevent mushiness.
- Cut vegetables into similar-sized pieces to ensure even roasting.
- Arrange vegetables with enough space on the baking tray to promote crisping rather than steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 82mg | 3% |
| Potassium | 954mg | 20% |
| Fiber | 14g | 56% |
| Sugar | 16g | 32% |
| Vitamin A | 11493IU | 230% |
| Vitamin C | 122mg | 136% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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