Roasted Corn and Sugar Snap Peas
By Tiffany Hobson
I love the flavor of fresh roasted corn in the summer, and it's 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.
Serves: 4-6
Prep Time: 5 min
Cook Time: 30 min
Ingredients
3 Cups
Frozen corn
3 Cups
Frozen sugar snap peas
1 Cup
Vegetable broth
Freshly ground pepper
Sea salt
Directions
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.
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