Side Dishesbellyfull5.0
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!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
2
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.
vegetable oil2 teaspoonssesame oil1 teaspoongarlic (, minced)1 clovesesame seeds2 teaspoons
3
Transfer to the oven and roast for about ⏱️ 12 minutes or until the pea pods are tender and lightly browned around the edges.
4
In the meantime, make the teriyaki sauce: in a small bowl, whisk together the soy sauce, water, brown sugar and honey.
water1 tablespoonbrown sugar2 teaspoonshoney1 teaspoon
5
Drizzle teriyaki sauce over the cooked snap peas and toss with the scallions.
6
Serve immediately and enjoy!
Nutrition Facts
calories
95 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
3 g
sugar Content
8 g
sodium Content
419 mg
protein Content
4 g
carbohydrate Content
13 g
saturated Fat Content
2 g
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