Roasted Sugar Snap Peas
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- 2-3 c
- sugar snap peas, ends trimmed or not
- 2 Tbsp
- olive oil, or other oil depending on what seasonings you choose
- 1-2 tsp
- seasoning of choice, or more, to taste (cajun, mexican, italian, herbs de provence, advieh, etc.)
- 2-4 Tbsp
- freshly grated parmesan (optional)
- 1/2 tsp
- coarse salt, to taste
1Note: the snap peas will not become crispy or crunchy like potato chips. If I ever figure out how that is done I will let you know!
Preheat oven to 350 degrees. Line 1 or 2 jelly roll pans with parchment paper.
2In a large mixing bowl combine the snap peas, oil and seasoning of choice. Stir well to coat.
3Arrange the vegetables evenly and singly on the parchment paper. You may have to use 2 jelly roll pans to fit them all.
4Bake for 1/2 hour, turning the pan around and flipping the snap peas over after 15 minutes.
5Remove from pan and if using cheese, lightly grate over the snap peas and serve. Can be served hot or at room temperature.