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Easy Mushy Peas with Roasted Veggies
This
easy mashed peas recipe
makes a delicious hearty side dish but can work too as the main dish for vegan and vegetarian meals. Ready in about 30 minutes, this
mushy peas recipe
is perfect for busy weeknights!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, Lunch
Cuisine:
English
Diet:
Vegan
Servings:
2
servings
Calories:
266
kcal
Author:
Zhoro Apostolov
Equipment
Measuring Cups
My favorite knives
Baking tray
Ingredients
12
ounces
of frozen peas
2
cups
of cauliflower florets
½
of a large red onion
chopped
2
carrots
sliced at an angle
Olive oil
Salt and pepper
to taste
Sesame seeds
to taste
Fresh thyme
to taste
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
In spring or early summer
, try making this recipe with fresh peas.
Don't overcook the peas.
For an ultra-bright green color, cook them just until tender.
Cut the roasted vegetables
into similar-sized pieces so they cook evenly.
Give the veggies room when cooking.
Use a large enough baking pan so the veggies can be spread out. They will cook more quickly and crisp up better.
Nutrition
Calories:
266
kcal
|
Carbohydrates:
38
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
82
mg
|
Potassium:
954
mg
|
Fiber:
14
g
|
Sugar:
16
g
|
Vitamin A:
11493
IU
|
Vitamin C:
122
mg
|
Calcium:
101
mg
|
Iron:
3
mg