Roasted Sugar Snap Peas (Edit recipe)

187 recipes
|
359 followers

Roasted sugar snap peas are topped with fresh mint, crunchy pistachios and a squeeze of lemon for a quick and flavorful side dish. Perfect for spring and summer meals, and ready in about 20 minutes. This Whole30-compatible recipe is great to keep in your back pocket for when you need to add some green to your menu in a hurry.

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

8

Serves: 4

Ingredients

8 oz Sugar Snap Peas
2 Tbsp Olive Oil
2 cloves Garlic, minced
.5 tsp Salt
.25 tsp Black Pepper
2 Tbsp Mint Leaves, fresh, chopped
.25 cup Pistachios, Raw, shelled, chopped
.5 Lemon

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F.
Rinse snap peas and remove strings, as needed.
Add prepared snap peas to a medium bowl with 2 tablespoons olive oil, minced garlic, u00bd teaspoon kosher salt and u00bc teaspoon black pepper. Toss to evenly coat.
Spread snap peas on a parchment-lined baking sheet and distribute in an even later.
Roast in the oven for 12 minutes.
Transfer cooked snap peas to a serving bowl and top with fresh mint and chopped pistachios. Squeeze the juice of u00bd a lemon onto the peas.
Serve.

Notes

You can remove the strings from sugar snap peas by using your finger or a small paring knife to first cut the tip that has detached from the stem. Pull the string alongside the top of each one and discard.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	123
Fat:	11 g
Carbohydrates:	5 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	270 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.