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.