Roasted Sugar Snap Peas With Fleur De Sel Recipes

SAUTEED SUGAR SNAP PEAS

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat broiler.
• Line a large baking sheet with aluminum foil.
• Toss peas with olive oil on prepared baking sheet.
• Spread peas in a single layer.
• Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once.
• Remove from oven and transfer to a serving bowl.
• Sprinkle with coarse salt and chives.
• Serve immediately.

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

SUGAR SNAP PEAS

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.

ROASTED SUGAR SNAP PEAS WITH BLACK PEPPER

Steps:

• Preheat the oven to 450 degrees F.
• Coat the snap peas lightly with olive oil. Season with sea salt and lots of black pepper. Roast (in a single layer on a baking sheet or divide between 2 sheets) until browned at the edges but still with some bite left to them, 10 to 12 minutes.

ROASTED SUGAR SNAP PEAS WITH FLEUR DE SEL

Steps:

• Preheat broiler. Line large baking sheet with foil. Toss peas with oil on prepared baking sheet. Spread peas in single layer. Broil until just crisp-tender and beginning to brown in spots, stirring once with spatula, about 2 minutes. Transfer to bowl. Sprinkle with fleur de sel, then chives, and serve.

FOREVERMAMA'S ROASTED SUGAR SNAP PEAS WITH THYME

Steps:

• Preheat oven to 425 degrees F.
• Remove and discard the stem end and the string from each pod. (If this is not removed, you will find yourself having to spit it out when chewing, so you want to make sure to remove it).
• Rinse pods under cold running water. Pat dry.
• Spread sugar snap peas in a single layer on a cookie sheet (that have ridges). Sprinkle with the olive oil, finely diced onion, and thyme.
• Season with salt and black pepper. Sprinkle with sugar if necessary. (The sugar addition is only needed if the sugar snaps are not in season and lack natural sweetness. Adding the sugar is all a matter of taste).
• Bake for approximately 10-12 minutes in the preheated oven, until tender crisp.

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
• Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
• After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
• Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.