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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sauteed Snap Peas, Mushrooms, Onions and Roasted Potatoes Recipe

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This recipe for Sauteed Snap Peas, Mushrooms, Onions and Roasted Potatoes is from Our Family Cookbook Kitchen Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ pounds Petite Gold (or Red or other type) Potatoes, halved
8 ounces Baby Bella Mushrooms, halved
8 ounces Snap Peas, tough strands removed*
½ large or 1 small White Onion, sliced into strips
½ teaspoon each Salt, Pepper and Garlic Powder, mixed
3 to 4 Tablespoons Olive Oil, divided
⅓ cup Green Onion, chopped
Directions:
Directions:
Preheat oven to 375º. Line a sheet pan with foil. Spread potatoes on the pan. Coat with 1 or 2 Tablespoons of olive oil, to coat. Sprinkle with the seasoning mixture. Mix well to evenly distribute the seasoning. Spread the potatoes evenly on the sheet pan. Roast for 45 minutes, turning every 15 minutes, until thoroughly cooked and tender.

During the last 10 minutes of roasting the potatoes, prepare the rest of the vegetables. In a large skillet, heat 1 to 2 Tablespoons of olive oil over medium heat. Add snap peas, mushrooms and white onions.

Cook, stirring occasionally, for 5 to 7 minutes.

Combine roasted and sauteed vegetables in a large bowl. Sprinkle with green onions, Serve. Refrigerate any leftovers.

To remove snap pea strands, grab the strand (one on each side of a pea) and pull it down in a zip motion.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes, total time 1 hour
Personal Notes:
Personal Notes:
Adapted from My Magazine US

 

 

 

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