Sauteed Snap Peas and Roast Vegetables

A delicious side dish that will go with just about anything, this recipe combines roast potatoes and mushrooms with crisp snap peas and onion.

Ingredients

1 1/2 pound small gold potatoes, halved
8 ounces baby bella mushrooms
2 Tablespoons melted butter
3/4 tsp each salt, pepper and garlic powder
1 Tablespoon olive oil
8 ounces snap peas, tough strands removed
1/2 cup minced white onion
1/4 cup chopped green onion

Instructions

Preheat oven to 375 degrees. Line a sheet pan with foil and coat with nonstick cooking spray. Place mushrooms and halved potatoes in bowl. Add melted butter, salt, pepper and garlic powder. Toss to coat evenly. Spread potatoes and mushrooms evenly on prepared sheet pan.  Roast for 40 minutes, turning every 15 minutes or until potatoes are tender.

During last 10 minutes of roasting, heat olive oil in skillet over medium heat. Add snap peas and white onion and cook, stirring occasionally for 5 - 7 minutes.

Toss roasted vegetables together with sauteed vegetables in serving bowl. Stir in green onion.