Crispy Roasted Sugar Snap Peas, fresh, healthy, delicious and quick to make. These peas are not shelled but roasted whole in the pod until tender and crispy.
I have always enjoyed eating sugar snap peas served on a vegetable tray, but I must say, my new favorite way to eat them is roasting them!
They are incredible.
In fact, I am enjoying the flavor profile of so many roasted vegetables these days. Toss them with olive oil and season them with your favorite seasoning except for the salt, and you can't get any easier than that for a quick side dish.
One secret I want to share with you is from my Mother who shared with me many years ago. It is how to have tender, succulent vegetables when frying or roasting them.
When you salt the vegetables before frying or roasting them, they release all or most of the moisture in them while cooking. This can cause them to be dry and chewy.
She did not salt the vegetables she fried or roasted much or even at all before cooking them. I too have used this little secret for many years.
Immediately after the vegetables are cooked, generously salt them then. So much flavor pops when you use this method.
I also use this method every time I fry okra. The okra is tender and succulent. I can never resist picking up a piece after piece when I'm trying to get supper on the table....yes, I have to force myself.
That is how it is with these roasted sugar snap peas....mmmm soo good!
Crispy Roasted Sugar Snap Peas
- 2 lbs. fresh sugar snap peas
- 1/4 cup olive oil
- 1 tablespoon McCormick's Steak Seasoning
- 2 teaspoons coarse ground salt
Preheat oven 425 degrees F. Line a sheet pan with foil or parchment paper; set aside.
Wash and pat dry snap peas. Place them in a bowl. Drizzle olive oil over snap peas and toss until peas are completely coated.
Sprinkle steak seasoning over snap peas and toss until the snap peas are completely coated with seasoning.
Pour and arrange snap peas on the prepared sheet pan in single layer.
Place sheet pan in oven and roast snap peas for 10-15 minutes. Remove sheet pan and stir and turn snap peas. Return sheet pan to the oven and roast 10-15 minutes longer or until snap peas are crisp.
Immediately salt snap peas, toss and salt them again.
Serve hot or at room temperature.
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