Fresh snap peas are a wonderful, crunchy snack but when you ROAST snap peas, they become a little sweeter, richer, and make a great side dish to any protein.

Roasted Sugar Snap Peas

Fresh snap peas are a wonderful, crunchy snack but when you ROAST snap peas, they become a little sweeter, richer, and make a great side dish to any protein.

Print Recipe

CourseSide Dish, Vegetable

Servings servings

Calories46kcal

Ingredients

1 pound sugar snap peas washed and drained
2 teaspoons vegetable oil
1 teaspoon low-sodium soy sauce
1/8 teaspoon salt
1/2 teaspoon black pepper

Instructions

Wash hands before preparing food.
Preheat oven to 400°F. Lightly oil a baking pan.
Place the sugar snap peas in a large bowl. Sprinkle with oil, soy sauce, salt and black pepper. Stir to coat.
Spread the peas onto a baking pan.
Bake for 8 to 10 minutes. Stir a couple times while roasting.
Serve warm. Refrigerate leftovers within 2 hours.

Notes

Try adding other no-salt seasonings such as Parmesan cheese, garlic powder or red pepper flakes.
Recipe adapted from Food Hero

Nutrition Facts

Roasted Sugar Snap Peas

Serving Size

1 serving

Amount per 1 Serving

Calories

% Daily Value*

Fat

Saturated Fat

Trans Fat

Sodium

Carbohydrates

Fiber

Sugar

Protein

Calcium

Iron

Potassium

156

* Percent Daily Values are based on a 2000 calorie diet.

Roasted Sugar Snap Peas