Grilled Sugar Snap Peas Recipes

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GRILLED SUGAR SNAP PEAS



Grilled Sugar Snap Peas image

Make and share this Grilled Sugar Snap Peas recipe from Food.com.

Provided by commercesd

Categories     Vegetable

Time 15m

Yield 3 serving(s)

Number Of Ingredients 4

1 lb sugar snap pea
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons minced chives

Steps:

  • Arrange rack 4 to 5 inches from broiler or grill. Preheat to medium high. Line a heavy baking sheet with foil. Toss peas with oil and spread on pan in a single layer. Place peas under broiler or on grill for 2 minutes. Remove and turn the peas. Return for 2 minutes longer until lightly charred. Transfer to serving bowl and sprinkle with salt to taste and chives as desired.

Nutrition Facts : Calories 93.3, Fat 4.9, SaturatedFat 0.7, Sodium 389.2, Carbohydrate 12, Fiber 4.9, Sugar 2.4, Protein 2.9

SUGAR SNAP PEAS



Sugar Snap Peas image

Delicious and easy recipe for sugar snap peas!

Provided by CJCOLLINS

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

½ pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  • Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g

GRILLED SPICED PORK, ORANGE-LIME GLAZE & SUGAR-SNAP PEAS WW



Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww image

Entered for safe-keeping. From WW's "Simply the Best All-American". This is from California, showing Mexican and Chinese fusion influence. Each serving is 6 "thingies." Jasmine rice would be the perfect accompaniment.

Provided by KateL

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup orange marmalade
2 tablespoons fresh lime juice
1/4 teaspoon shallot, finely chopped
1 1/2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon Chinese five spice powder
12 ounces pork tenderloin (1 tenderloin)
3/4 lb sugar snap pea, trimmed
1 1/2 teaspoons safflower oil
1 1/2 teaspoons rice vinegar
1/4 teaspoon fresh ginger, peeled and grated
1/4 teaspoon salt
fresh ground black pepper, to taste

Steps:

  • Spray the grill rack with nonstick spray; prepare the grill.
  • PREPARE GLAZE:.
  • In a small saucepan, bring the marmalade, lime juice, and shallot to a boil. Boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
  • PREPARE RUB:.
  • In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
  • PREPARE PORK:.
  • Rub the rub all over the pork.
  • Grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the pork reaches 160°F, 20-25 minutes.
  • PREPARE SUGAR-SNAP PEAS:.
  • In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
  • Rinse under cold water and drain.
  • Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (Be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
  • ASSEMBLE FOR SERVING:.
  • Gently warm the remaining glaze over low heat.
  • Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

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