This Roasted Sugar Snap Peas recipe is delicious and crunchy! Perfectly roasted, simply seasoned, and slightly sweet, this easy side dish is always a crowd-pleaser.
Add a burst of flavor to your meal with this easy and tasty Roasted Sugar Snap Peas recipe. Combining the crunch of fresh sugar snap peas with the sweet and tangy notes of red onion, this dish brings a colorful twist to your table. The simplicity of olive oil, garlic powder, and Italian seasoning perfectly complements the natural flavors, while the roasting process enhances their texture and sweet taste. Ideal for busy weeknights or a special gathering, this recipe is a quick and effortless way to bring a gourmet touch to the dinner table.
Recipe Ingredients
Sugar Snap Peas: The star of the dish, they provide a crisp texture and sweet flavor. If unavailable, you can substitute with snow peas or green beans for a similar crunch.
Red Onion: Adds a mild, sweet flavor when roasted, enhancing the overall taste. Yellow or white onions can be used as alternatives, though they’ll offer a slightly different flavor.
Olive Oil: Used for roasting, it helps to crisp the vegetables and carry the flavors of the spices. Any neutral-flavored oil like avocado or canola oil can be a substitute.
Garlic Powder: Adds a savory, aromatic depth. If you don’t have garlic powder, minced fresh garlic or onion powder can be used.
Italian Seasoning: A blend of dried herbs that infuses the dish with a warm, herby flavor. You can create a similar blend using a mix of dried basil, oregano, rosemary, and thyme, or use any of these herbs individually.
How To Clean And Trim Sugar Snap Peas
The only complaint I’ve ever heard about sugar snap peas is the stringy fiber that runs the length of a snap pea. However, you can easily remove this string while trimming. Using your fingertip, snap off the stem of the snap pea. The stem will come loose but remain attached by the string. Pull the stem down along the snap pea until the string comes off completely.
How to Roast Sugar Snap Peas
Prep: Preheat your oven to 425˚ F and line a large, rimmed baking sheet with aluminum foil. Arrange the sugar snap peas and red onions on the baking sheet.
Coat: Drizzle with olive oil and mix around until everything is coated.
Combine: Add garlic powder, Italian seasoning, salt, and pepper. Stir around to combine.
Roast: Roast for 10 to 12 minutes or until crisp tender, stirring once during cooking.
Serve: Remove from the oven and serve.
Serving Suggestions
I like to serve snap peas on the side with balsamic chicken breasts and these roasted potato wedges. Or, with a nice steak and some mashed potatoes. How about with ribs or pork chops and corn on the cob? Really, you can’t go wrong.They’re also an excellent addition tossed in any stir fry, whether it’s chicken stir fry, pork, steak, or shrimp.
How to store and reheat leftovers
Roasted snap peas can be stored in an airtight container in your refrigerator for about 3 days. To reheat them, spread them out on a baking sheet and warm them on low heat in the oven.
More Roasted Veggies
Garlic Honey Roasted Sweet Potatoes
Roasted Brussel Sprouts
Oven Roasted Potatoes
Garlic Butter Roasted Asparagus
Print Recipe
4.84 from 6 votes
Roasted Sugar Snap Peas
Delicious and crunchy, this Roasted Sugar Snap Peas recipe is a simple, sweet, and perfectly roasted side dish that's sure to please any crowd.
Heat the oil in a large skillet over medium-high heat. Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch). Remove from the heat and season with salt, pepper, and lemon zest (optional).
Sugar snap peas are a cross between snow and garden peas. The pods of snow peas are flatter with small, premature peas, whereas sugar snap peas are more rounded. Both have an identical nutritional profile and very similar flavors although sugar snap peas tend to be sweeter and more flavorful.
Sugar snap peas should be cooked for just a few minutes to keep their crunch and vibrant colour. When stir-frying, 3-4 minutes is usually enough. If boiling, they only need 1-2 minutes in simmering water.
Can You Eat the Skin of Sugar Snap Peas? Yes!The skin on sugar snap peas is crisp and totally edible. If you purchased loose snap peas from the farmers market or grocery store, chances are they're not trimmed, so you may want to remove the stem and pull the string off the side, both of which can be tough.
Due to their vitamin C, vitamin K and fiber content, both sugar snap and snow peas may offer various health benefits, including reduced heart disease risk, improved blood pressure control, gut health and weight loss.
Sugar snap peas are also known as snap peas, and are pod fruits. Both the peas and the pod are edible and they don't need to be cooked. The plants are climbing plants and can grow as tall as two metres!
Snap peas' pods will naturally become woody or tough when they are too mature (late Spring for most County gardeners, a little later in West County). This is a common problem. You should harvest them just as the peas fill out. Waiting even a bit longer risks having tougher, woody pods.
Can you eat sugar snap peas if they have white spots? The white spots are scarring and you can eat them. Can you make the sugar peas ahead of time? Yes.
Non-starchy vegetables, including sugar snap peas, are especially beneficial. 1 Due to their high phytonutrient content and fiber (which keeps blood sugar stable), sugar snap peas are a wonderful snack for helping to manage diabetes.
Sugar snap peas are delicious and easy to prepare. You can eat them raw or cooked, and they go great with a variety of different recipes. Raw sugar snap peas are a convenient snack you can take on the go, while cooked sugar snap peas have a rich flavor that goes well with other dishes.
Be warned: snap peas are expensive. This is because snap peas do not travel well, and handling and transporting these with care to locations far from the source come with a cost that reflects on the price of snap peas sold in the frozen section.
Look for the “stringless” type in your grocery store for best results. It also helps to buy them in season, in the spring and summer months. Finally, avoid overcooking so your snap peas don't get stringy. Steaming sugar snap peas takes just 2-3 minutes so make sure to set that timer for the best taste and texture!
Plants that grow too quickly may end up with a bitter or bland taste. One trick is to plant in a spot where it will get some shade during the hottest part of the day. Or try planting a little earlier in the spring, if possible, or plant a midsummer crop for fall harvest.
Snap peas are best eaten raw or briefly cooked, such as in stir-fries or quick sautes. For a simple side dish, steam or blanch snap peas, then season with a bit of butter, salt, and pepper. Although stringless varieties are available, most sugar snap peas need to have the stringy seams removed before eating.
While you can eat them raw, sugar snaps are much better if very lightly cooked. Not only do they look better, a deep vibrant green compared to the pale mottled look when raw, they actually get a little sweeter without losing any of that satisfying crunch.
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