Roasted Sugar Snap Peas

C G

By
@Celestina9000

In our CSA box this week we received close to two pounds of sugar snap peas. I've been searching online for recipes to use them. (Usually we end up eating most of the snap peas out of the bag the first day or two or add raw to salads.) This time around I wanted to try a different method of preparing. I divided the snap peas in half and seasoned one batch with Trader Joe's brand 21 Seasoning Salute and kosher salt. The second batch was unseasoned and lightly sprinkled with freshly grated Parmesan cheese after removing from the oven. Recipe culled from several sources online.


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Comments:

Serves:

2-3 cups

Prep:

5 Min

Cook:

25 Min

Method:

Roast

Ingredients

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

Directions Step-By-Step

1
Note: 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.
2
In a large mixing bowl combine the snap peas, oil and seasoning of choice. Stir well to coat.
3
Arrange the vegetables evenly and singly on the parchment paper. You may have to use 2 jelly roll pans to fit them all.
4
Bake for 1/2 hour, turning the pan around and flipping the snap peas over after 15 minutes.
5
Remove from pan and if using cheese, lightly grate over the snap peas and serve. Can be served hot or at room temperature.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tag: Quick & Easy