Description
Deliciously sweet and lightly caramelized roasted snap peas are the easiest and tastiest way to cook sugar snap peas! Simply toss them with a little oil, salt and pepper and roast them to crisp tender perfection.
Ingredients
- 1 pound sugar snap peas, stems and strings removed (5 1/2 c)
- 1 tablespoon avocado oil or organic canola oil
- 1/2 teaspoon coarse kosher salt
- Freshly ground pepper to taste
- Optional: 1 teaspoon toasted sesame oil, 1/2 teaspoon sesame seeds and 1 scallion, minced
Instructions
- Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven to preheat.
- Meanwhile toss peas with oil, salt and pepper in a medium bowl until they are coated in the oil and seasoning.
- Spread snap peas out on the baking sheet and roast, stirring once or twice until they are browned and blistered in spots and just tender, 17 to 22 minutes.
- Remove from the oven serve immediately. Or if desired drizzle with sesame oil, sesame seeds and scallion, and toss to coat before serving.
Notes
Prep Ahead: Cut the stems off and remove the strings from your snap peas up to three days in advance. Keep in a Ziplock bag or resealable container in the refrigerator. Make sure the peas are good and dry before cooking them!
Leftovers: Keep leftover cooked snap peas in an airtight container in the fridge up to four days. Enjoy cold on a buddha bowl or tossed into a salad or reheat.
Reheating: Reheat the snap peas in the microwave for about 30 to 45 seconds per serving. Do so on high heat on a microwave-safe plate loosly covered with parchment or a paper towel. Alternatively, reheat in a small non-stick skillet with a little oil or broth. Heat through, stirring often until they are steaming hot 9about 3 to 4 minutes on medium-high.)
- Prep Time: 5 mins
- Cook Time: 17 mins
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 89
- Sugar: 5 g
- Fat: 5 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 3 g