This side dish is the perfect way to eat your veggies! These roasted snow peas and mushrooms are a delicious texture, flavored with bacon and garlic! So easy and packed with flavor!
Snow peas are one of my favorite veggies. Often when I buy them for a recipe like this one I often munch on them before I have a chance to cook with them!
They are so delicious in this recipe paired with hearty mushrooms and a little bit of bacon!
By roasting the veggies in this recipe they end up with a really great texture. The snow peas get a little soft but still have some crunch to them, and the mushrooms stay firm and don’t get slimy like cooked mushrooms often do. In fact, if you usually don’t like cooked mushrooms you may like them roasted this way!
Can I omit the bacon to make this a vegetarian dish?
I often adapt recipes that require meat to make them meatless. In my house we have a mix of vegetarians and meat eaters so frequently there are 2 versions of a recipe being made!
For this recipe the bacon adds 2 components, grease and flavor. So if you want to omit it there are a couple of adaptations that you need to make.
You can use melted butter or more olive oil in place of the bacon fat. You’ll need 2-3 Tbsps. Just add them to your baking sheet along with your peas and continue on with the recipe.
The bacon also adds a delicious smoky flavor to the veggies, but you can use a little bit of smoked paprika to add that flavor in! Just use 1/4 tsp and sprinkle it across the top of the veggies with the salt and pepper and toss to coat.
If you want you can also use a vegetarian bacon replacement and crumble across the top to add a little more flavor, but it isn’t needed.
Here’s what you’ll need to make these roasted snow peas & mushrooms-
4 – Slices Bacon
8 oz Snow peas or snap peas
8 oz Baby Bella Mushrooms
1 tsp chopped garlic (about 2 cloves)
2 Tbsp Olive Oil
Preheat your oven to 400.
Lay your bacon on a baking sheet, you can line your baking sheet with foil if you’d like for easier clean up. Bake for about 15-20 minutes or until desired crispiness.
While the bacon is cooking slice your mushroom into thick slices or quarters.
When the bacon is cooked remove it from the pan onto a paper towel lined plate, keep the bacon fat in the pan.
Add the peas, mushrooms, olive oil, garlic, salt and pepper to the bacon pan with the bacon fat. Stir to coat everything evenly, and spread it evenly across the pan.
Put the pan back into the oven and cook for 15-20 minutes or until veggies are fork-tender.
Crumble the bacon and sprinkle over the top before serving.
- 4 – Slices Bacon
- 8 oz Snap Peas
- 8 oz Baby Bella Mushrooms
- 1 tsp chopped garlic (about 2 cloves)
- 2 Tbsp Olive Oil
Pre-heat oven to 400
Spread bacon flat on a baking sheet and bake for about 15-20
minutes or until even and crispy.
While the bacon is cooking wash and slice mushrooms into
thick slices or quarters
When bacon is finished remove from the pan leaving the
cooked fat in the pan.
Add garlic, snap peas and mushrooms to the bacon pan. Drizzle with
olive oil, sprinkle with salt and pepper, stir to coat.
Place the pan back in the oven and bake for another 15
minutes or until vegetables are fork tender.
Crumble bacon and sprinkle it over the vegetables before