This is one of those side dishes you will make again and again. There's very little prep work involved and it only takes about 20 minutes in the oven. Best of all, it's super fantastic!! I tried this last week with some simple grilled chicken and everyone in my family went wild for it. Not surprisingly it was the star of the meal!!
Lately, I've been on a big side dish kick. Not sure why--maybe it's the greater variety of vegetables available or maybe it's that I recently took at look at my recipe folder and realized that my stack of sides is more than double my waiting-to-be-made entrees, but in any case, our meals have been a little side-heavy lately...not that anyone's complaining (well, not much).
I love peas, so for me, any recipe that has them as it's base is one I'm going to be drawn too. The fact that they are the frozen sweet baby kind and don't even need to be defrosted, only makes this dish more appealing because with just a bit of advance planning you can make this anytime and it only involves one pan.
You slice up some mushrooms and a red onion, add the peas and cherry tomatoes, toss with some olive oil, butter, fresh parsley, salt and pepper, bake for 20 minutes and voila! You've got a gorgeous tasty side dish that will elevate whatever else you've made for the main course. Truthfully, I love this so much that I could even eat it as a main course itself, and I must admit that the bowl was several spoonfuls lighter before it ever made it to the table. Try it and you'll see what I mean!
Roasted Mushrooms with Peas and Tomatoes
Prep Time: 5 minutes; Cook Time: 20 minutes
- 6 ounces mushrooms (button, cremini or portobello), cleaned and cut into bite sized pieces
- 16 ounce bag of frozen petite peas, rinsed and drained--not defrosted
- 1 pint grape or cherry tomatoes
- 1 red onion, halved and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted (you could substitute 2 extra tablespoons olive oil)
- Salt and pepper to taste
1. Preheat oven to 400ºF.
2. Place mushrooms, peas, tomatoes and onions on a large rimmed baking sheet. Drizzle with the oil and butter (or just oil), season with salt and pepper and toss well to coat. Spread the vegetables in an even layer and roast for about 20 minutes, stirring often, till the mushrooms are golden brown and the tomatoes are soft and plump. Season with more salt and pepper if necessary and serve immediately.
3. This also tastes great reheated and will keep for 3-4 days in an airtight container in the refrigerator.
Note: Recipe adapted from Fresh Every Day by Sara Foster.