One of my favorite vegetables of all time (or legume, whatever) is sugar snap peas. The crunch, the sweetness, the perfection. I usually snack on snap peas cold, dipped in hummus of course. But roasted sugar snap peas are my next choice. It’s such an easy side dish, you could make this every day for all day. I will eat this as a snack instead of as part of dinner.
This is a basic recipe, but play around with seasonings. Try adding garlic powder or minced garlic cloves, shallots, herbs, Parmesan cheese, more red pepper flakes, lemon peel, soy sauce, whatever. This only makes a few servings, and they are so good, you might want to double the recipe.
how to make roasted sugar snap peas
8 ounces sugar snap peas (about 3 cups)
1 to 1 1/2 tablespoons olive oil
3 pinches coarse sea salt
pinch red pepper flakes (optional)
Preheat oven to 425 degrees F. Drizzle the snap peas with the olive oil. Sprinkle on salt, pepper (to taste), and the red pepper flakes (if using) and stir so the olive oil coats all the peas. Spread on a baking tray lined with parchment paper. Bake just until tender so they still have a bit of bite, about 10 minutes. I add one more pinch of salt, but I love salt, so… Recipe may be doubled.