This Roasted Sugar Snap Peas recipe is healthy and full of fiber and protein! Perfectly roasted, simply seasoned, and slightly sweet, this easy side dish is always a hit.
Easy Roasted Sugar Snap Peas
This roasted sugar snap peas recipe is one of our favorite sides during the warm summer months when fresh peas are in season. Roasted with a bit of olive oil and tossed with the perfect amount of seasoning, this simple veggie dish has a ton of flavor.
Are Sugar Snap Peas Healthy?
Yes! Even though they have the word “sugar” in their name, these peas make a super healthy snack or side dish. They are high in fiber, which means they’ll fill you up faster and you won’t eat as much. They’re also low in calories, have vitamin C, and have almost 2 grams of protein per 1 cup serving.
How to Remove the String from Sugar Snap Peas
The only complaint I’ve ever heard about sugar snap peas is the stringy fiber that runs the length of a snap pea. However, you can easily remove this string while trimming and enjoy snap peas with no complaints! Here’s how:
- Using your finger tip, snap off the stem of the snap pea.
- The stem will come loose but remain attached by the string
- Pull the stem down along the snap pea until the string comes off completely
We’re going to grab simple ingredients for this simple and fresh side dish.
This is all you’ll need:
- trimmed sugar snap peas
- sliced red onion
- olive oil
- garlic powder
- Italian Seasoning
- salt and fresh ground pepper
How to Make Roasted Sugar Snap Peas
- Prep: Preheat your oven to 425˚ F and line a large rimmed baking sheet with aluminum foil.
- Arrange sugar snap peas and red onions on the baking sheet.
- Coat: Drizzle with olive oil and mix around until everything is coated.
- Combine: Add garlic powder, Italian seasoning, salt, and pepper. Stir around to combine.
- Roast: Roast for 10 to 12 minutes, or until crisp tender, stirring once during cooking.
- Serve: Remove the sugar snap peas from the oven and serve.
Roasted snap peas are a perfect side dish with almost anything! I like to serve them on the side of a piece of protein, like these balsamic chicken breasts, and a starch like roasted potato wedges. Or, with a nice steak and some mashed potatoes. How about with ribs or pork chops and corn on the cob? Really, you can’t go wrong.
They’re also an excellent addition tossed in any stir fry, whether it’s chicken, pork, steak, or shrimp. Then, serve it all over some jasmine rice and top with sesame seeds and scallions.
I also love to toss sugar snap peas with some super fragrant EVOO and my favorite pasta or zoodles.
Since they are a source of fiber and protein, they go great in any vegetarian meal, too! You can even enjoy them on their own as a nice little snack.
How to store and reheat leftovers
Roasted sugar snap peas can be stored in an airtight container in your refrigerator for about 3 days. To reheat them, you can return them to a baking sheet and warm them on low heat. Or, you can enjoy them cold on a salad!
Roasted Sugar Snap Peas
- 1/2 pound sugar snap peas, ends trimmed
- 1 small red onion, cut in slices
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- salt and pepper, to taste
- Preheat oven to 425˚F.
- Line a large rimmed baking sheet with aluminum foil. Arrange sugar snap peas and red onions on baking sheet.
- Drizzle with olive oil and mix around until everything is coated.
- Add garlic powder, Italian seasoning, salt, and pepper; stir around to combine.
- Roast for 10 to 12 minutes, or until crisp tender, stirring once during cooking.
- Remove from oven and serve.