Roasted Sugar Snap Peas

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This roasted sugar snap peas recipe makes a healthy and satisfying side dish or easy vegan snack.

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!

Sugar snap peas on a plate

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.

Sugar snap peas in a bowl

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.

Sugar snap peas on a baking sheet

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!

close-up of sugar snap peas

Roasted Sugar Snap Peas

This healthy roasted Sugar Snap Peas recipe is easy to make, with 5 minutes of prep time and 8-12 minutes in the oven. Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe, and best of all, it's vegan and gluten free.
Click stars below to rate, or leave a full review in the comments
4.42 from 43 votes
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Course: Appetizer, Side Dish, Snack
Cuisine: Vegan
Keyword: sugar snap peas
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 224kcal
Author: Jessica Verma


  • 1/2 lb sugar snap peas strings and stems removed (you can also use a half pound of asparagus, woody stalks removed)
  • 1 Tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder optional


  • 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.


Calories: 224kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1172mg | Potassium: 453mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2465IU | Vitamin C: 136mg | Calcium: 98mg | Iron: 5.3mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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15 thoughts on “Roasted Sugar Snap Peas”

  1. 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?

  2. 5 stars
    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!

  3. 5 stars
    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!!

  4. 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!