Easy Roasted Sugar Snap Peas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound fresh sugar snap peas, stems and strings removed
02 -
1 tablespoon avocado oil or organic canola oil
03 -
1/2 teaspoon coarse kosher salt
04 -
Freshly ground black pepper, to taste
→ Optional Garnish
05 -
1 teaspoon toasted sesame oil
06 -
1/2 teaspoon sesame seeds
07 -
1 scallion, finely minced
# Instructions:
01 -
Heat your oven to 425°F. Place a large rimmed baking sheet in the oven while it's heating up - this helps the peas get that perfect caramelization!
02 -
While the oven is warming, toss your snap peas with oil, salt and pepper in a bowl until they're evenly coated with all that goodness.
03 -
Carefully spread the seasoned snap peas on the hot baking sheet and roast until they're beautifully browned and blistered in spots, about 17-22 minutes. Give them a stir once or twice during cooking for even browning.
04 -
For an extra flavor boost, drizzle the hot roasted peas with sesame oil, sprinkle with sesame seeds and scatter minced scallion over top. Toss gently to coat before serving.
# Notes:
01 -
These roasted sugar snap peas make an amazing side dish that's naturally sweet with beautiful caramelized edges.
02 -
Prep the peas up to three days ahead by removing stems and strings. Just store them in a sealed container in the fridge and make sure they're completely dry before roasting.
03 -
Leftovers keep well in the fridge for up to four days - enjoy them cold in salads or reheat for a quick side.