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+ servings
snap peas in a pan and on a fork
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5 from 3 votes

Roasted Snap Peas

A quick and delicious way to enjoy snap peas, roasted!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: side, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 100kcal

Ingredients

  • 3 cups snap peas
  • 2 tablespoon pomegranate molasses vinaigrette (recipe)
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • teaspoon crushed red pepper (optional)
  • 2 tsps sesame seeds
  • 2 tsps freshly squeezed lemon juice

Instructions

  • Wash sugar snap peas and remove the end and string at the seams (I left mine on). Add them to a cast-iron skillet and drizzle them with 2 tablespoons of pomegranate dressing or oil and balsamic vinegar. Toss to cover all the peas with the dressing. Season them with sea salt, garlic powder, and crushed red pepper (or black pepper).
  • Bake in preheated 400° F oven for 10 minutes. Turn the temperature down to 375° F, stir the snap peas with a spatula, and sprinkle with sesame seeds. Bake for an additional 10 minutes, stirring halfway through. 
  •  Squeeze a few teaspoons of lemon juice over the peas and serve.

Notes

  • Sugar snap peas have tough strings running down one or both sides of the pods. If you don't want to deal with the strings while eating the peas, you may want to take the time to snap the stem end and remove the strings prior to cooking them.
  • Lemon zest would also be a great addition to this dish. Just sprinkle it on top before serving instead of the lemon juice.
  • Snap peas freeze well so if you have an abundance of them in your garden and can't eat them fast enough, freezing them is a great option.
  • This recipe can be prepared with fresh or frozen peas.
  • Leftovers can be stored in the refrigerator for up to a week.

Nutrition

Serving: 4servings | Calories: 100kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 159mg | Fiber: 2g | Sugar: 3g | Vitamin A: 818IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 2mg