Peas are one of those under-estimated vegetables. You think they need to stay in the frozen section and only come out for a chicken pot pie.
Peas actually have more protein than a whole egg or a tablespoon of peanut butter.
Not only that, peas are a source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus.
Getting peas into your diet can be a little challenging, so I decided to try my hand at roasting them as an alternative to steaming. I’ve made roasted chickpeas in the past and loved how they were such a great vehicle for any seasoning.
Peas also crunch when you roast them and they are very versatile. I made three different versions of roasted peas:
- Salted
- Everything But the Bagel
- Mexican
Of course, I had my family taste-test them. All three of the flavorings came out wonderful, but the easiest- plain salted- was the hands down favorite.
Roasted Peas Recipes
- 2 cups frozen peas
- 2 Tablespoons olive oil
- kosher salt
- 1 clove garlic, crushed
- everything but the bagel seasoning
- chili powder
- cumin
- garlic salt
Defrost the peas for 5 minutes, then place in a tea towel to soak up the moisture.
Dry them as well as you can, then place into a large bowl with the olive oil. Stir until coated.
Divide the peas into three smaller bowls.
Add salt (to taste) to the first bowl and toss, then spread onto a baking sheet.
Add garlic and small pinch of salt and the bagel seasoning to the second bowl. Toss, then spread onto a baking sheet.
Add a few sprinkles of chili powder, cumin and garlic salt to the last bowl. Toss, then spread onto a baking sheet.
Bake for 30 minutes at 375 degrees.
Stir the peas a few times to make sure the ends don’t brown.
If the peas are still soft after 30 minutes, bake them an additional 5 minutes or until they are crispy.
Cool for 5 minutes and serve.
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Kristin