Roasted Peas Recipe
Oven baked peas with potatoes and carrots, feta cheese
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Ingredients
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Roasted vegetables
Finishing & garnish
Method
Roasted vegetables
- 1
Preheat and prepare vegetables
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. If using whole baby potatoes, cut any larger ones in half so pieces are roughly uniform (about 1–1½ inches). Pat potatoes and carrots dry with a towel.
- 2
Toss with oil and seasonings
In a large bowl, combine the potatoes, carrots and minced garlic. Add 2½ tablespoons olive oil, smoked paprika, thyme, ¾ teaspoon salt and ½ teaspoon black pepper. Toss well to coat. Spread the potatoes and carrots in a single layer on the prepared baking sheet, leaving some space for air circulation.
- 3
- 4
Add peas
While the potatoes and carrots finish roasting, gently toss the thawed peas with the remaining ½ tablespoon olive oil, ¼ teaspoon salt and ½ teaspoon black pepper. After the potatoes and carrots are tender (total ~30–32 minutes), remove the baking sheet, add the seasoned peas to the pan and gently combine into a single layer. Return to oven and roast for 6–8 minutes more, just until peas are heated through and begin to blister slightly. (Frozen peas should be thawed first to avoid steaming the pan.)
Finishing & garnish
- 5
Finish and dress
Remove the pan from the oven. Immediately sprinkle crumbled feta evenly over the hot vegetables so it softens slightly. Drizzle with lemon juice and the optional 1 teaspoon olive oil, and scatter the chopped parsley and optional red pepper flakes on top. Taste and adjust seasoning, adding remaining salt and pepper if needed.
- 6
Serve
Transfer to a serving bowl or serve straight from the baking sheet. Best served warm as a side dish or a vegetarian main with crusty bread or grain. Leftovers keep refrigerated for up to 3 days—reheat in a 375°F (190°C) oven for 8–10 minutes to crisp.