Adding flavor and nutrition to your meal shouldn't be arduous task. Roasting vegetables caramelizes their sugars and enhances the flavors. Paired and roasted together, peas and potatoes lend an aesthetically appealing and flavorful addition to your dinner table. Boasting ample amounts of calcium and vitamin C, potatoes and peas are low in calories and fat, making this not only a tasty combination, but a healthy one.
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
Scrub the potatoes with a vegetable scrubber under cool to lukewarm running water to remove dirt.
Step 3
Place the pea pods into a colander and rinse them.
Step 4
Remove the stems and tips from the pea pods by pinching and tearing them off with your fingers. Shell the peas by opening the soft pods with your fingers and scooping the peas out.
Step 5
Cut the potatoes into chunks no larger than 1-inch thick with a knife.
Step 6
Place the peas and potatoes into a bowl and add 1 to 2 tbsp. of olive oil. Stir the vegetables with a wooden spoon or swirl the bowl around to coat them in the oil evenly.
Step 7
Season the peas and potatoes to taste with salt, pepper, and any other desired seasonings.
Step 8
Pour the peas and potatoes into a roasting pan or baking dish and place them into the oven.
Step 9
Roast the peas and potatoes for 15 to 20 minutes before removing them from the oven and flipping them over with a spatula.
Step 10
Return the peas and potatoes to the oven and allow them to roast for an additional 15 to 20 minutes.
Step 11
Remove the vegetables from the oven and serve immediately.
Tips and Warnings
- Use frozen peas to speed up prep time for this dish. Line the baking dish or roasting pan with parchment paper for easier cleanup. Store the leftovers in an airtight container for three to five days in the refrigerator or in the freezer for up to a year.
Things You'll Need
- Vegetable scrubber
- Colander
- Knife
- Olive oil
- Salt and pepper
- Wooden spoon
- Roasting pan or baking dish
- Spatula
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