Dude! I finally got a chance to cook this week, and I made the best side dish ever! And, thanks to daylight savings time, I have enough natural light to take better photos! YAY!
Anyway, the family did a fantastic job meal planning this week. We rejoined Hello Fresh. Long story short (if you are in the GLB FB group you know the whole story), their recipes help give the 13-Year-Old (And The Husband) more confidence in the kitchen with little or no involvement from me.
I, on the other hand, can’t be confined by their recipes! (I kid, but not really) So, I came up with my meal plan for Wednesday and Thursday.
Wednesday was Pork and Broccoli over Rice and Quinoa (no time to document) and last night was Grilled Salmon with Roasted Potatoes and Snap Peas. I decided to have a little fun with the side dish and make the Roasted Potatoes and Snap Peas all one one cookie sheet.
Since no one in the family likes sweet potatoes but me, I also decided to mix potato types. This way, I figured, they’d get a few bites of sweet potatoes in and I could slowly transition to more sweet potato forward dishes in the future. (Raising non-peaky eaters is all about exposure, in my opinion.)
Overall, the whole meal came out fantastic, but! I could have eaten the entire sheet pan of potatoes and snap peas all by myself easily!
Here’s what I did…
Roasted Potatoes and Snap Peas with Garlic and Lemon
Yield 4-6 servings
Roasted Potatoes and Snap Peas with Garlic and Lemon is a one-sheet side dish that can accompany just about any protein - fish, steak, chicken, whatever!
- 5-6 Yukon Gold potatoes cut into cubes (~450g)
- 1 sweet potato cut into cubes (~150g)
- 1 shallot minced
- 5 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp kosher salt (more to taste)
- black pepper (to taste)
- 1 lb raw sugar snap peas
- 1 lemon
Preheat the oven to 425 degrees.
Toss the cubed potatoes with the shallot, garlic, olive oil, thyme, salt, and pepper.
Spread the potatoes a nice, large cookie sheet and roast for 15-20 tossing once during cooking.
Remove the potatoes and add the sugar snap peas. Squeeze the juice from the lemon on top. Toss everything together and spread it back out on the cookie sheet. Sprinkle with a bit more salt.
Roast for 5-10 more minutes until the snap peas soften a bit.
- Note: This makes a LOT! But I like to eat a lot, so I'm counting 1/4 of the recipe as a serving. You can, of course, cut that back if you are counting carbs/macros. I'd estimate 1/4 of the sheet to be about 2 cups.
- I served this with grilled salmon and it was a nice combo. To grill, I just brushed the tops with oil, garlic, and thyme so the flavor matched the potatoes and snap peas. You could do the same with any fish or chicken!
- I don't usually use shallot but I'm finding them a fun and easy way to add flavor. If you aren't a fan, any onion would work or skip altogether. There is enough flavor with the garlic, thyme, and lemon too.
- Remember, have fun! It's only food. 🙂
Serving Size 1/4 of the recipe
Amount Per Serving
% Daily Value
Total Carbohydrates 37 g
Dietary Fiber 5 g
Sugars 6 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.