HEALTHY Roasted Sugar Snap Peas Recipe are easy to make and ready in 8 minutes! Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe!
Sugar Snap Peas Recipe
Not only are sugar snap peas delicious raw (one of my favorite Summer snacks!) but they taste so good roasted too!
It’s a bit funny that I’m posting this recipe just as about we’re to tear up our green beans and plant our next batch of sugar snap peas. Soon our boxes will be cleaned out with long beans and the sugar snap pea seeds will be put into the ground. Then we’ll start the watch of seeing the peas grow from sprouting from the ground to seeing who can make it to the top of the fence first.
Every year we grow sugar snap peas twice because we just can’t get enough. They are a favorite crunchy snack but they also go hand in hand with some of our favorite meals. Give me some sugar snap peas, pasta and a little olive oil and you got a big bowl of happiness.
Recipe Video
With a big harvest of peas I wanted to come up with a sugar snap peas recipe that took them to that extra step of yum? The result…
How to Make Roasted Sugar Snap Peas
I’m in love with these roasted sugar snap peas! Perfect for dinner or snacking!
After you’re done the fun process of removing all the stems from the peas you’re pretty close to a finished meal as these only have to be baked for 7-8 minutes.
They’re roasted with a few simple ingredients, olive oil, garlic, thyme and sea salt. That’s it.
You are going to put the sugar snap peas in a single layer on a baking sheet that’s been covered with aluminum foil (easy clean up!) or silicone baking mats. Coat peas with olive oil, garlic, thyme and salt. After they’re mixed up, bake for 7-8 minutes and they’re ready to be eaten!
And the result is the most delicious peas you’ve tasted! They make a great side dish with practically anything.
Or consider them a “add in”. We love adding them to a big bowl of pasta with some garden broccoli and radishes too! We call this “Pea Pasta” in our house. This is one of our favorite weeknight meals because of how easy and quick it is.
Whatever way you chose to eat these Roasted Sugar Snap peas – you won’t regret it! Enjoy this healthy recipe!
Looking for more pea recipes? Try my Cream of Pea Soup.
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Roasted Sugar Snap Peas
PrintIngredients
- 1/2 pound sugar snap peas
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- sea salt to taste
Instructions
- Preheat oven to 450 degrees.
- Put sugar snap peas in a single layer on a baking sheet covered in aluminum foil. Coat peas with olive oil. Sprinkle garlic, thyme and salt on peas and mix around so coated.
- Bake 7-8 minutes.
- Serve as a side dish, or add to a bowl of pasta!
Alice says
Such an easy recipe, but most of all: delicious! Made with organically grown ‘Sugar Daddy’ Snappeas.
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.
Jane Doe says
I’m already concerned with this recipe before I even make it. Your video shows pea pods, not sugar snap peas. REALLY??!!! Have immediately lost trust.
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!
Sandy says
Excellent side dish. Purchased some fresh from the farmers market. I followed the recipe except I used basil (dried). Delicious and very healthy!
Pamela says
Thanks for letting me know you enjoyed the recipe Sandy!