These roasted sugar snap peas are so easy to make and absolutely delicious. A great way to get your veggies in whether you’re five or fifty and the perfect side dish for a long list of savory meals.
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Why I Love This
This simple little recipe is a wonderful way to take advantage of spring’s bounty, whether you have your own garden, frequent the farmer’s market, or have a CSA subscription.
All it takes to turn that bag of snap peas into a delightful side dish is a little olive oil, some spices, and a bit of time in the oven. The simplicity makes this recipe a wonderful option to accompany weeknight meals or a great choice for those mains that require so much work you don’t have any energy left for the sides.
I also love how easy it is to customize this dish. You can substitute or add any spices your heart desires to truly make this yours. It’s also easy to change the flavor profile to ensure it perfectly compliments whatever you pair it with.
Lastly, this easy veggie recipe is loved by kids and adults alike. It’s a great way to get your kids to eat their veggies, just be sure to adjust the seasoning to match their tastes.
Ingredients
- Sugar Snap Peas – Be sure to remove the stems and strings before cooking. This is time consuming but makes all the difference in the final dish.
- Olive Oil – A little fat is key to bringing out the natural sugars in these veggies and giving them a crispy, caramelly makeover.
- Spices – I really love these with a dash of thyme and some salt and pepper, but feel free to get creative here.
How to Make
Roasted Sugar Snap Peas are super easy to make. The most time intensive part is prepping the peas. Here is a quick look at what you can expect.
Prep
Step 1: Remove the strings on your snap peas by gently snapping off the stem and pulling it toward the concave edge of the pea. This will pull off the string along the seam.
Step 2: Toss your peas with the olive oil and spices until well covered.
Cooking
Step 1: Spread the peas evenly over a cookie sheet. Bake just until the edges begin to brown.
Expert Tip
This same recipe can also be used to cook asparagus. Prep the spears by snapping off the thick stem ends, then toss in oil and spices and bake.
Asparagus and snap peas take about the same amount of time to cook, so you could even toss them in the oven together.
What to Serve With
This simple side dish goes well with a wide variety of mains, including proteins, veggies, and pasta.
Proteins
These fresh and delightful peas pair perfectly with Easy Vegan Meatloaf, Jackfruit Pulled “Pork” Sandwiches, and Zesty Quinoa with Black Bean & Tomato.
Veggies
For a veggie-filled dinner, try serving these snap peas alongside Mushroom & Asparagus Risotto or Vegan Lettuce Wraps.
Pasta
Vegan Eggplant Parmesan, Creamy Vegan Asparagus Pasta, Vegan Mac & Cheese with Nutritional Yeast, and many other pasta dishes also work very well with this simple, healthy side.
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FAQ
Do I have to de-string my peas first?
Yes, I highly recommend taking the time to destring the peas before cooking. The stem and string both have a lot of fiber and are tough and chewy. They don’t soften well during cooking, so it is best to remove them.
Why are my sugar snap peas chewy?
Snap peas get chewy when they are overcooked. Be sure to pull yours out of the oven as soon as they begin to brown along the edges to avoid this.
Storing and Reheating
Roasted sugar snap peas are best eaten straight after cooking as they tend to lose that crispness after being stored. But if you do have leftovers don’t toss them out.
The fridge is the only place to store these uneaten snap peas. Place them in an airtight container lined with a paper towel to soak up any excess moisture. They will stay good for up to five days this way.
Once you’re ready to eat them, pop them in the microwave until warm or bake on 350 for about 5 minutes or until warmed through.
Serving Size
This recipe makes enough roasted sugar snap peas to use as a side dish for about four people. It can easily be doubled or tripled if needed.
Have you made this recipe? Let us know how you liked it in the comments below!
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 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.
Nutrition
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!