Lemon-Garlic Sugar Snap Peas, Broccoli and Mushrooms
Serves 6 | with Spiced Almonds
The vibrant colour of the ingredients in this dish remain throughout the cooking process, making the end result a visual treat. Garlic spread and pops of lemon really bring the flavour, and spiced nuts sprinkled on top add an elegant, festive touch.
The ingredients and nutritional values listed below are based on 6 servings.
Ingredients: Sugar snap peas • Broccoli • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Red onion • Lemon • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Almonds • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Nutrition Values
Utensils
Instructions
- Trim sugar snap peas.
- Cut broccoli into bite-sized pieces.
- Quarter mushrooms.
- Peel, then cut onion into 1/2-inch slices.
- Zest lemon, then juice half the lemon. Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add almonds and Worcestershire sauce.
- Reduce heat to medium-low. Cook, stirring constantly, until almonds are golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Remove the pan from heat, add 1/4 tsp (1/2 tsp) Zesty Garlic Blend. Season with salt and pepper. Stir to coat.
- Transfer to a paper towel-lined plate.
- Using the same pan (from step 2), increase heat to medium-high.
- When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Season with salt and pepper.
- Transfer broccoli to a baking dish and cover to keep warm.
- Add 1 tbsp (2 tbsp) oil to the same pan.
- When hot, add onions. Cook, stirring often, until softened, 1-2 min.
- Add sugar snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer to the same baking dish with broccoli. Cover to keep warm.
- Add 1 tbsp (2 tbsp) oil to the same pan, then add mushrooms. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.
- Add to baking dish with veggies.
- Meanwhile, add 1 tbsp (2 tbsp) garlic spread and remaining Zesty Garlic Blend to a small microwaveable bowl. Microwave until garlic spread is melted, 30 sec.
- Once melted, stir in lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper.
- Pour lemon-garlic sauce over veggies, then stir to coat.
- Keep veggies in oven until ready to eat.
- Top with spiced almonds before serving.