Teriyaki Roasted Sugar Snap Peas
Cooked to al dente perfection and then coated in a simple homemade teriyaki glaze, this Roasted Snap Peas recipe is about to be your new favorite easy side dish!
Servings: 4
Ingredients
- 12 ounces sugar snap peas (strings removed, if present)
- 4 ounces shiitake mushrooms (stems removed and caps sliced)
- 2 teaspoons vegetable oil
- 1 teaspoon sesame oil
- 1 clove garlic , minced
- 2 teaspoons sesame seeds
- 1/4 teaspoon kosher salt
- 1 scallion , diced small
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon water
- 2 teaspoons brown sugar
- 1 teaspoon honey
Instructions
- Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
- Place snap peas and sliced mushrooms on pan. Drizzle with the vegetable oil and sesame oil, then sprinkle with the garlic, sesame seeds, and salt; toss to coat.
- Transfer to the oven and roast for about 12 minutes or until the pea pods are tender and lightly browned around the edges.
- In the meantime, make the teriyaki sauce: in a small bowl, whisk together the soy sauce, water, brown sugar and honey.
- Drizzle teriyaki sauce over the cooked snap peas and toss with the scallions.
- Serve immediately and enjoy!
Notes
Use snow peas instead. Snow peas can easily be substituted for the snap peas, but you’ll want to reduce the cooking time down to just 2-3 minutes, since they are much thinner and cook very fast.
Try a different mushroom. Shiitake mushrooms can be replaced with sliced cremini mushrooms, although they won’t be as flavorful.
Nutrition
Calories: 95kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 419mg | Potassium: 271mg | Fiber: 3g | Sugar: 8g | Vitamin A: 954IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 2mg