I am getting impatient for spring produce from my garden!
I have been craving sugar snap peas, so I broke down and bought some at a local farm market.
They were so tasty raw – sweet and juicy – that it was difficult to get myself to actually cook them. But I really wanted to try out a recipe for roasted sugar snap peas that I had found.
My 5 year old is a snap pea purist, so I saved some raw for him for with his dinner, but the rest of us were treated to some tasty roasted snap peas with sea salt and freshly ground black pepper.
Now I REALLY can’t wait until my snap peas start producing (still a few weeks off, I planted them really late). I am hoping they do produce, they may not since it is getting very warm very quickly. That would make me sad indeed.
Roasted Sugar Snap Peas
Very slightly adapted from Rachael Ray’s Roasted Sugar Snap Peas with Black Pepper
1 pound sugar snap peas
Olive oil, to coat
Fine sea salt
Freshly ground black pepper
Preheat the oven to 450 degrees F.
Coat the snap peas lightly with olive oil. Spread in a single layer on a baking sheet.
Season with sea salt and black pepper. Roast until browned at the edges but still with some bite left to them, 10 to 12 minutes.
Adjust seasoning if necessary. Serve and enjoy!