Side Items

Roasted Sugar Snaps and Shrooms takes 10 minutes to prepare.

Roasted Sugar Snaps and Shrooms takes 10 minutes to cook.

Roasted Sugar Snaps and Shrooms makes 2 servings.

The ingredients for Roasted Sugar Snaps and Shrooms are:

6 oz. sugar snap (or snow) peas, fresh*
5 medium mushrooms, fresh
1 Tbsp. light oil (or light butter substitute, melted)
1/2 tsp. Italian seasoning**
1/2 tsp. salt**
2 dashes black pepper**
1/2 tsp. garlic powder**
2 tsp. dried onions
2 tsp. soy sauce-flavored sesame seeds
1 tsp. Worcestershire sauce
cooking spray

Here is how you make Roasted Sugar Snaps and Shrooms:

1. Preheat oven to 450.2. To prep the veggies: Wash the mushrooms and remove the stems. Discard stems (or save them for a future usage). Cut caps into halves or fourths, whichever bite size you prefer (just don't make them too small or they will burn). Remove strings and stems from peas and wash. 3. Mix oil (or melted butter substitute), seasonings, dried onions, Worcestershire, and sesame seeds together well with fork or whisk. Toss peas and mushrooms in mixture, until all have some coating on them.4. Spray a cookie sheet or pan with cooking spray. Spread peas and mushrooms out on cookie sheet in a single layer. Bake for 8 to 12 minutes, until tender and just starting to brown. Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user AUTIEJ.

The nutritional information for Roasted Sugar Snaps and Shrooms is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 61.0

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 706.8 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 1.9 g
• Protein: 3.0 g