Roasted sugar snap peas for a healthy, easy side dish or snack idea. 

snap peas

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 salty, crunchy, store-bought chips and things.

watch this quick video on how to roast snap peas

roasted sugar snap peas recipe

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

This only makes a few servings, and they are so good, you might want to double the recipe.

more recipes 

If this is up your alley, you might like roasted broccoli and Parmesan.  Or try it with slow cooker whole chicken with beer gravy. I’m also in love with these zucchini Parmesan chips.

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
black pepper
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.

Yield: 3 servings

roasted sugar snap peas

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Roasted sugar snap peas are a healthy, easy side dish or snack idea. Great idea for a vegetable side dish. Video recipe included.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 8 ounces sugar snap peas (about 3 cups)
• 1 to 1 1/2 tablespoons olive oil
• 3 pinches coarse sea salt
• black pepper
• pinch red pepper flakes (optional)

Instructions

1. Preheat oven to 425 degrees F.
2. 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.
3. 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...
4. Recipe may be doubled.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 136mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 3g

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