As I am teaching myself to eat seasonally, it’s so fun how much I’m learning about new fruits and vegetables.
I was definitely one of those people who had no idea what season anything was (I could probably have told you corn was a summer thing and pumpkins were a fall thing, and that’s about it), but as I try to pay attention to what my stores, farmers markets, and CSA have at different times of year, I am getting much better at realizing that there is a strong season to many things.
One of those things is sugar snap peas – definitely a spring and summer vegetable! At least if you judge by when they start showing up in my CSA box.
I had tried them before in stir-fries and things and thought they were ok but had a certain aftertaste I didn’t love. But now I’ve figured out how to make them the way I like them and they’re really tasty!
Fortunately, the way I like them is also really easy.
Just “string” them (this means snapping off the little leafy stem part and pulling down until the string along the edge comes off – it will make perfect sense once you try it) and then toss them with a bit of olive oil, some thyme, salt, and pepper.
You can also add a pinch of garlic powder if you like that kind of thing.
Then spread them out on a cookie sheet and roast them at 450 degrees for about 10 minutes until they are just starting to brown.
That’s it! These make a great, healthy side dish. Incidentally, you can use this exact technique to cook asparagus, another spring/summer vegetable that makes an awesome side dish!
Table of Contents
Roasted Sugar Snap Peas
Ingredients
- ½ lb sugar snap peas strings and stems removed (you can also use a half pound of asparagus, woody stalks removed)
- 1 Tbsp olive oil
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder optional
Instructions
- Preheat oven to 450 degrees.
- Toss peas or asparagus with olive oil, thyme, salt, pepper, and garlic powder until coated.
- Spread on a cookie sheet and bake for 8-12 minutes, until softened and just starting to brown. Serve warm.
Delicious!!
These roasted sugar snap peas are delicious. Great recipe!
This roasted pea recipe was the best peas I have ever fixed. Thank you for posting it.
Thanks for the recipe! I had a bunch of snap peas and had no idea what to do with them. This was great 🙂 I linked you on my site, hope you don’t mind. Thanks again!
Thanks for the great recipe! I had a bunch of snap peas and had no idea what to do with them. 🙂 I linked you on my site. Hope you don’t mind!
I made this recipe along with roasted blue cheese stuffed mushrooms and couscous. Absolutely delicious!!
I think anything goes – depends on what else you’re eating! You could just use salt/pepper, maybe a little mint or basil, parsley, cilantro, maybe even oregano?
Great recipe Jessica! Linking back to this recipe in an upcoming snap peas post 🙂
Looks delicious! Is there any other kind of seasoning besides thyme which might go well with it?
These turned out good! I made them several months ago and forgot I had the recipe until I came across your site today and remembered I had it. I will definitely be making it again!
Ohh I really love this recipe. I can’t wait to try it. Putting it at the top of my list.
I just tried my first ever sugar snap peas about a month ago!! I’m addicted.. they are so crunchy sweet and delicious I can’t stop eating them!!! I will have to try this and also the hummus! I never would have thought to do that!!
I’ve never seen a pile of snap peas that look so delicious! I could eat a whole plate of these.
I love my snap peas raw dunked in a bit of hummus. YUM! That has been my dinner more than once in the past three weeks!
Ooh, hummus would be so good with them!