by Diana Rattray
Sugar snap peas have a sweet flavor, and there are so many ways to enjoy them. Eat them raw or saute them whole or sliced in butter or olive oil. Roasting is another great way to enhance that sweet flavor. These spring pea pods are quickly roasted with some sliced shallots, garlic, and a small amount of olive oil. It’s an easy preparation and makes a tasty side dish that goes with just about any main dish.
Feel free to use thinly sliced onion instead of shallots, or add some thickly sliced mushrooms to the roasting pan. Or, if you’re making a sheet pan dinner with chicken, add the seasoned sugar snaps to the pan about 9 or 10 minutes before your dinner is ready.
PrintRoasted Sugar Snap Peas
Sugar snap peas are a delicious alternative to everyday peas or green beans. These pea pods are roasted to perfection with sliced shallots.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: 4 servings 1x
- Category: Vegetables
- Method: Roast
Ingredients
- 1 pound sugar snap peas
- 1 large shallot
- 2 cloves garlic
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper, or to taste
Instructions
- Heat the oven to 450 F.
- Remove the stem end and strings from the pea pods. Rinse the sugar snap peas under cold running water. Pat dry with paper towels and remove to a bowl.
- Peel the shallot and slice it thinly. Mince the garlic. Add the shallot and garlic to the bowl with the pea pods.
- Toss the vegetables with 2 tablespoons of olive oil and the salt and pepper.
- Spread the sugar snap peas out on a rimmed baking sheet.
- Bake the pea pods in the preheated oven for 8 to 10 minutes, or just until tender and browned.
