Roasted Green Beans and Sugar Snap Peas
We get really excited when these spring produce stars appear at the farmers' market.
Both sugar snap peas and green beans are the perfect crunchy vegetables to snack on raw, either totally plain or dipped in delicious, creamy hummus.
And to turn them into a side you can serve at dinner, all you'll need are two additional ingredients—flavorful dijon and salty liquid aminos.
Toss them, roast them, and then enjoy them alongside salmon, chicken, or any other protein. If you've got leftovers, you can also throw them on salads or in an egg scramble, later.
INGREDIENTS
- 3 tablespoons liquid aminos
- 3 teaspoons whole grain dijon mustard
- 2 cups raw green beans
- 1 cup sugar snap peas
DIRECTIONS
- Preheat oven to 400 F.
- In a medium mixing bowl, mix together liquid aminos and mustard until well combined.
- Toss green beans and snap peas with liquid until evenly coated.
- On a baking sheet, spread veggies evenly, and place into oven for 20-25 minutes, flipping halfway through.
WHY WE LOVE THIS RECIPE
Both green beans and snap peas are great sources of vitamin C and lots of minerals. Liquid aminos are great for flavor since they provide a salty soy sauce flavor while keeping it gluten-free (in case you’re avoiding gluten or are dining with someone who has Celiac).