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).
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.
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.
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.
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.
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!
If left on the plant for too long, those sugars are converted into starches so the peas become fibrous and tough with a less sweet flavor. For the cook, this means choosing peas that are recently picked and fresh and young—this is not a time when bigger is better.
The white spots are scarring and you can eat them. Can you make the sugar peas ahead of time? Yes. After you boil them, run cold water over them to stop the cooking process.
Peas are good for your bones: Sugar snap peas are a great source of vitamin K, which has been shown to not only aid in the creation of new bone cells, but also helps prevent fractures and even some forms of bone cancer.
Edamame and sugar snap peas are both legumes, but they differ in taste, appearance, and nutrition. Edamame is slightly more bitter and has thicker pods with fewer beans, while sugar snap peas are sweeter, the pods contain multiple peas, and you can eat the pod whole. What are the nutritional benefits of edamame?
A 3.5-ounce (100-gram) serving of either snow or sugar snap peas provides (1). Unlike your typical shelled pea, both snow peas and sugar snap peas are much less starchy — meaning they contain fewer carbs. In fact, both provide less than 8 grams of carbs in 3.5 ounces (100 grams) (1).
Raw sugar snap peas can add crunch to your salads and make them more nutritious. Cut the pods into smaller segments with a knife so they're easier to mix in with your salad, or you can leave them whole. Pair raw sugar snap peas with dips. Dip them into hummus, guacamole, and other kinds of dip.
Discoloration is also a common indicator that a snap pea is no longer fresh; snap peas that are yellow or beginning to turn yellow are not as fresh as their green counterparts, while black, brown, and mushy snap peas are not fit to eat. Mold is also a clear sign that the snap pea has gone bad.
So, what foods cause gas and bloating? Legumes (beans, peas, lentils, chickpeas, broad beans) are at the top of the list of foods that cause bloating. The reason for this is raffinose, a complex carbohydrate composed of glucose, fructose, and galactose.
Sugar snap peas are small, crunchy and sweet peas. The entire pod is edible and can be used in various recipes. Sugar snap peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system.
Snap peas are a good source of vitamin C which helps with immune function and helps heal cuts and wounds. Snap peas also contain iron which helps produce red blood cells. Vitamin K is also in snap peas, which helps with blood clotting and bone health.
The white spots are scarring and you can eat them. Can you make the sugar peas ahead of time? Yes. After you boil them, run cold water over them to stop the cooking process.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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