This Oven-Roasted Sugar Snap Peas recipe is easy and versatile. The sweet, golden brown pods are delicious as a side dish or in all sorts of veggie recipes!
Tender sugar snap peas tossed with olive oil, garlic powder, salt, and pepper, and roasted at high heat until nicely browned... This recipe is simple, yet makes a perfect addition to almost any meal. And kids love it, too!
When the snap pea season comes, I always make sure to buy plenty. We love crunching on fresh ones, and they are perfect for stir-fry, roasting, and salads.
Video Tutorial
Main Ingredients
- Sugar Snap Peas. I prefer sugar snap peas over snow peas.
- Olive Oil. Or your favorite oil.
- Garlic powder. Or fresh grated garlic.
- Salt & Pepper. To taste.
How to make it
1. Place the sugar snap peas onto a large baking sheet, drizzle the oil, and season with salt, pepper, and garlic powder.
2. Mix everything well and spread evenly. Bake at 450F for 15 minutes.
Tips for best Roasted Sugar Snap Peas
- Don't add extra oil. This recipe calls for a little bit of oil, and you might be tempted to add some extra. However, just a little is needed to get the beautiful color and using extra will make them greasy.
- Use great tasting snap peas. Mann's brand has amazing sugar snap peas.
- Don’t overcrowd the baking sheet. Arranging the snap peas in many layers causes them to stream instead of roast.
Recipe Variations
Here are a few ideas, how to change to try new flavors and never get bored with it:
- Add dried herbs. A pinch of dried Italian herbs, thyme, or basil, will make a great addition to this dish. Add the herbs together with the other ingredients before roasting.
- Add fresh herbs. Once the peas are roasted, sprinkle them with freshly chopped parsley, cilantro, or dill.
- Add Parmesan. Toss the roasted snap peas with ¼ cup of shredded Parmesan before serving.
- Make 'em spicy. Toss ¼ teaspoon (or more) of crushed red pepper flakes with the snap peas before roasting.
- Add balsamic vinegar. Right before serving drizzle a little high-quality balsamic vinegar or balsamic glaze on top.
I’m sure there are more variations out there. If you have a favorite, share it in the comments below!
How to store and reheat it
Store these Roasted Sugar Snap Peas in the fridge for up to 3 days. Reheat in the oven (5 minutes at 350F), or on the stovetop, just until heated through.
What to serve with
Roasted broccoli can be served as a side dish to any dinner recipe. I like to serve this with:
- Crunchy Baked Shrimp
- Spinach Stuffed Salmon
- Salmon in Creamy Sauce
- Roasted Pepper Stuffed Chicken Breast
- Potatoes with Mushrooms
I really hope you are going to enjoy these simple, yet tasty roasted sugar snap peas. They are easy to make, sweet, succulent, and yummy. If you try this recipe, please, leave a comment below and let me know how you liked it!
More tasty veggie-loaded recipes:
Oven-Roasted Sugar Snap Peas
Ingredients
- 1 lb. sugar snap peas, strings removed and trimmed (if needed)
- ½ tbsp. olive oil
- ½ tsp. garlic powder
- ½ tsp. sea salt or to taste
- ⅛ tsp. pepper or to taste
Instructions
- Place the sugar snap peas onto a large baking sheet, drizzle the oil, and season with salt, pepper, and garlic powder.
- Mix everything well and spread evenly. Bake at 450F for 15 minutes.
Notes
Tips for best Roasted Sugar Snap Peas
- Don't add extra oil. This recipe calls for a little bit of oil, and you might be tempted to add some extra. However, just a little is needed to get the beautiful color, and using extra will make them greasy.
- Use great-tasting snap peas. Mann's brand has amazing sugar snap peas.
- Don’t overcrowd the baking sheet. Arranging the snap peas in many layers causes them to stream instead of roast.
Recipe Variations
Here are a few ideas, how to change to try new flavors and never get bored with it:- Add dried herbs. A pinch of dried Italian herbs, thyme, or basil, will make a great addition to this dish. Add the herbs together with the other ingredients before roasting.
- Add fresh herbs. Once the peas are roasted, sprinkle them with freshly chopped parsley, cilantro, or dill.
- Add Parmesan. Toss the roasted snap peas with ¼ cup of shredded Parmesan before serving.
- Make 'em spicy. Toss ¼ teaspoon (or more) of crushed red pepper flakes with the snap peas before roasting.
- Add balsamic vinegar. Right before serving drizzle a little high-quality balsamic vinegar or balsamic glaze on top.
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