Sugar snap peas are a wonderful spring treat for us. When in season, my daughter has them almost everyday as a part of her lunch. We usually love to snack on them raw, but this roasted version is fantastic! It takes just a few ingredients and only a few minutes to make. They pair nicely with a wide variety of main courses from pastas to burgers and more. Simple and delicious, what more can you ask for? :)
10 oz fresh sugar snap peas
1 Tbsp olive oil
salt and pepper to taste
3 Tbsp shallots, minced
1 tsp fresh thyme (or 1/2 tsp dried)
- Preheat oven to 450 degrees.
- Place the sugar snap peas in a single layer on a rimmed baking sheet. Drizzle the olive oil over them and toss to coat evenly. Season with salt and pepper to taste. Top with the shallots and thyme.
- Bake for about 8 minutes until tender but still firm.