Roasted Snap Peas are sugar-sweet and make the perfect side dish or savory snack!
The first time I made roasted snap peas, I ate an entire serving before dinner. I just stood there in the kitchen, snacking on them one by one. Before I knew it, the baking sheet was half empty. I quickly discovered a new treat for when I want to grab a salty snack.
If you have snap peas in the fridge, there’s no need to reach for pretzels or potato chips any more. This recipe comes together quickly and will satisfy any salty urge you have. I like to cook them until they are crispy brown for a bit of crunch when I bite into them. Since roasting also brings out the sugar in the peas, you get a bit of sweetness along with the salt for a fantastic umami taste.
Are Roasted Snap Peas Healthy?
When you want a healthy side dish, snap peas are an ideal choice. Roasting them with extra virgin olive oil enhances their nutritional value, as EVOO is one of the best heart-healthy fats you can add to your diet. Plus, they contain fiber, vitamins A, C, and K, folate, potassium, iron, and a smidge of plant protein.
Benefits Of Roasting Snap Peas
Roasting brings out the natural sweetness in many vegetables, including snap peas. The result is a nutrient-packed side dish with a delectable nutty flavor. Along with the delicious taste and health benefits shown in the next section, roasting snap peas has another tremendous benefit—convenience! I find that tossing vegetables on a baking sheet and roasting them in the oven is the easiest method of cooking. And, clean-up is a breeze if you use parchment paper or foil.
How to make ahead and store
Snap peas are quick and easy to roast, so they don’t require much preparation before cooking. Once roasted, you can store them in the refrigerator in an airtight container for up to 4 days. Enjoy them cold or reheat them in the oven at 350˚F for the best results. They can also be microwaved or sautéed until warm.
Serving Suggestions
Snap peas are a healthy part of a nutritious meal. Serve them alongside Lemon Roasted Chicken, Air Fryer Fish, Oven-Cooked Top Sirloin Steak, or Smoked Pork Tenderloin. For some other great vegetable recipes, try Roasted Zucchini and Roasted Brussels Sprouts.
Ingredients
- 1 pound snap peas trimmed and strings removed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 450°F (230°C).
- In a mixing bowl, toss the snap peas with olive oil, salt, and pepper until evenly coated.
- Spread the peas in a single layer on a baking sheet. Roast in the preheated oven for 10 minutes, or until tender and slightly crispy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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