Whenever spring rolls around, I grab pound after pound of snap peas. Normally, I snack on them raw, or quickly cook them in a stir fry, but I came across this roasting recipe on the recipe on The Kitchn and my curiosity got the better of me. The natural sweetness of the peas is deepened in the roasting process. The toasted sesame oil makes these a natural pairing with Asian dishes...if you can wait long enough for the main course to be ready.
More roasted snap pea recipes from around the web:
Simply Roasted Snap Peas from Eat Drink Better
Soy Orange Roasted Sugar Snap Peas from Just Sweet Enough
Roasted Sugar Snap Pea and Quinoa Salad from Voracious Vander
Sesame Roasted Snap Peas
(Adapted lightly from The Kitchn)
Makes 2-3 appetizer-sized servings
10 ounces sugar snap peas, trimmed
1 teaspoon toasted sesame oil
Sea salt to taste
Toasted sesame seeds for serving.
Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper.
Toss the snap peas with the oil and season lightly with salt. Spread the snap peas in a single layer on the baking sheet. Roast for 10-15 minutes until the peas are lightly brown and tender, turning once about halfway through.
Sprinkle the snap peas lightly with toasted sesame seeds and serve warm.