Roasted Sugar Snap Peas Recipe are ready in 10 minutes! Sprinkled with garlic, thyme and salt, they make such a easy side dish or snack. I like to bake these crunchy sugar snap peas to serve over pasta or rice for a simple dinner!
Roasted Sugar Snap Peas Recipe
We grow so many sugar snap peas in our garden that we happily look forward to eating them every Summer! Not only are they delicious raw (one of my family’s favorite snacks) but they are SO GOOD roasted!!
It’s as simple as adding these crunchy peas to a baking sheet, covering them with olive oil and seasonings and then baking for 10 minutes – boom, they’re done! Seriously, they’re so easy to make!
From there you can decide what to do with them. You can serve as a side dish, you can snack on them, or we love roasting them for a simple fresh dinner, served on top of rice or pasta. I mean seriously, give me some roasted sugar snap peas, pasta and a sprinkle of Parmesan cheese and you got a big bowl of happiness!
Looking for more fresh pea recipes? Try my Mac and Cheese with Peas, Creamed Peas and Cream of Pea Soup.
Baked Sugar Snap Peas Ingredients
- sugar snap peas, you will need half a pound but you can double if you’re making more. If you don’t have sugar snap peas you can use snow peas instead!
- olive oil, to coat the peas
- seasonings: minced garlic, dried thyme and salt. Don’t have thyme? Use dried basil instead!
How to Roast Sugar Snap Peas
Snap off the stems and remove the strings from the sugar snap peas. This is the longest part of the process!
Add the peas to a baking sheet. Aluminum foil is optional. Covering the sheet with foil makes easy cleanup, but I think they roast better directly on the baking sheet.
Add olive oil and seasonings on them, stirring to fully coat them.
Bake for about 10 minutes, or until browned.
Remove from the oven and eat them all! Enjoy!
How to Serve Roasted Sugar Snap Peas
- Serve it as a crunchy afternoon snack! They’re especially great with a sprinkle of Parmesan cheese!
- Serve it as a side dish to really anything. When it’s sugar snap pea picking season I throw these on the side for every lunch my kids eat!
- Serve for dinner on top of a bowl of pasta or rice (this is our go to favorite way to serve!).
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10 Minute Roasted Sugar Snap Peas
PrintIngredients
- 1/2 pound sugar snap peas stems and strings removed
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- sea salt to taste
Instructions
- Preheat oven to 450 degrees F.
- Add the peas to a baking sheet. Aluminum foil is optional. Covering the sheet with foil makes easy cleanup, but I think they roast better directly on the baking sheet.
- Pour olive oil on top of them, followed by garlic, thyme and salt. Mix so the peas are fully coated.
- Place in the oven and bake for 8-10 minutes, or until lightly browned.
- Remove from the oven and serve. We love them for side dishes, snacks, or adding them to pasta or rice bowls for a simple dinner. Enjoy!
Alice says
Such an easy recipe, but most of all: delicious! Made with organically grown ‘Sugar Daddy’ Snappeas.
Pamela Reed says
So happy you liked them Alice!
Karen van says
Sugar snap peas are the ones with edible pods. Shelling peas (also known as English or Garden peas) are the ones you take out of the pods and just eat the peas. Snow peas (just to make it more confusing) are basically just flat pods, no peas. You can use young snap peas as snow peas.
rezzie2 says
Great recipe! My only change was that, since I live in Texas, I substituted cilantro for parsley. It was great as a side dish!
Karly says
This is so easy! Thanks for sharing!
Anne says
Just finished dinner with these as our side dish. They were great. The sugar snap peas were from our garden. I’m sure we will have these many times over the next months, it’s wonderful to eat seasonally. Thanks
Pamela says
Hey Anne, thanks for letting me know you enjoyed this sugar snap recipe! I bet they were really delicious coming straight from your garden!