Roasted Corn and Sugar Snap Peas
Prep: 5 minutes Cook: 30 minutes
By Tiffany Hobson
I love the flavor of fresh roasted corn in the summer, and its something I always crave when corn is not in season. I decided to try this recipe with frozen vegetables and was delighted with the result.
- 3 cups frozen corn
- 3 cups frozen sugar snap peas
- 1 cup vegetable broth
- freshly ground pepper
- sea salt
Preheat oven to 350 degrees. Spread the frozen vegetables all over a baking sheet. Pour the broth evenly over all the vegetables. Bake for 30 minutes. Using a slotted spoon, transfer the vegetables to a bowl and mix them together well. Serve as is or, if desired, add salt and pepper to taste.