I have discovered my all-time favorite way to eat sugar snap peas. Roasting! Snap peas now join my ever-growing list of unexpectedly wonderful vegetables to roast. Cauliflower, broccoli, and brussels sprouts are some of my other recent favorites. Snap peas are no different:
Gently toss in olive oil.
Sprinkle with sea salt and cracked pepper.
Add minced garlic or garlic powder.
Place in single layer on a cookie sheet lined with foil.
Roast at 450F for 10-15 minutes, or until crisp but lightly browned.
I love them hot or cold alike. I’ll eat them like candy…green, crispy, guilt-free, veggie candy. Perhaps that’s why they are called sugar snap peas. My mouth is watering just thinking about them! Try them and let me know what you think!
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Wow, yum! Gotta try this. The kiddos love sugar snap peas and I’m sure they’ll love this version too. (And of course I’ll love them…that goes without saying!)
Mmmmm …. I also love roasting vegges …. asparagus, red potatoes … I’ll have to try these out. I roast veges in the my toaster over (convection). Crispy on the outside, soft warm deliciousness on the inside.
Thanks! I’ll be trying this soon.
Ruth,
Gotta say, perfect timing and perfect recipe! WOW! Last night as we were walking through our garden, we noticed we had a few Sugar Snaps about ready to harvest. I was trying to think what we could do with the few that would be ready.
We got a small mess of them tonight and tried this and it’s AMAZING. My only regret is that we didn’t plant more. We planted enough to just use them for stir fry. I never thought of roasting them, but this is probably one of my favorite veggies now.
Thanks!
I was kicking myself for not planting sugar snaps in the garden! I bet home-grown are even better!
I just made these and they are so good. Thanks, Ruth!