Recipe
Side Dish
Roasted Sugar Snap Peas and Asparagus
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. fresh asparagus, trimmed | ||
| 1 (8 oz) pkg fresh sugar snap peas | ||
| 1 c. sliced fresh mushrooms | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| ½ tsp. Hy-Vee salt | ||
| 3 tbsp. Hy-Vee Select balsamic vinegar | ||
| ¾ tsp. cracked black pepper | ||
| 1 tsp. sesame seeds |
Directions
- Preheat oven to 450 degrees.
- Spread the asparagus, snap peas and mushrooms out on a baking sheet. Drizzle with olive oil and sprinkle with salt.
- Roast 6 to 7 minutes. Remove from oven.
- Transfer vegetables to a serving plate. Drizzle with vinegar and sprinkle with black pepper and sesame seeds. Serve warm.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 8g
- Protein: 3g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 15%
0%
Iron 8%
0%
Calcium 4%