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This Roasted Sugar Snap Peas recipe is delicious and crunchy! Perfectly roasted, simply seasoned, and slightly sweet, this easy side dish is always a crowd-pleaser.
Add a burst of flavor to your meal with this easy and tasty Roasted Sugar Snap Peas recipe. Combining the crunch of fresh sugar snap peas with the sweet and tangy notes of red onion, this dish brings a colorful twist to your table. The simplicity of olive oil, garlic powder, and Italian seasoning perfectly complements the natural flavors, while the roasting process enhances their texture and sweet taste. Ideal for busy weeknights or a special gathering, this recipe is a quick and effortless way to bring a gourmet touch to the dinner table.
Recipe Ingredients
- Sugar Snap Peas: The star of the dish, they provide a crisp texture and sweet flavor. If unavailable, you can substitute with snow peas or green beans for a similar crunch.
- Red Onion: Adds a mild, sweet flavor when roasted, enhancing the overall taste. Yellow or white onions can be used as alternatives, though they’ll offer a slightly different flavor.
- Olive Oil: Used for roasting, it helps to crisp the vegetables and carry the flavors of the spices. Any neutral-flavored oil like avocado or canola oil can be a substitute.
- Garlic Powder: Adds a savory, aromatic depth. If you don’t have garlic powder, minced fresh garlic or onion powder can be used.
- Italian Seasoning: A blend of dried herbs that infuses the dish with a warm, herby flavor. You can create a similar blend using a mix of dried basil, oregano, rosemary, and thyme, or use any of these herbs individually.
How To Clean And Trim 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. Using your fingertip, 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.
How to Roast Sugar Snap Peas
- Prep: Preheat your oven to 425˚ F and line a large, rimmed baking sheet with aluminum foil. Arrange the 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 from the oven and serve.
Serving Suggestions
I like to serve snap peas on the side with balsamic chicken breasts and these 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 stir fry, pork, steak, or shrimp.
How to store and reheat leftovers
Roasted snap peas can be stored in an airtight container in your refrigerator for about 3 days. To reheat them, spread them out on a baking sheet and warm them on low heat in the oven.
More Roasted Veggies
- Garlic Honey Roasted Sweet Potatoes
- Roasted Brussel Sprouts
- Oven Roasted Potatoes
- Garlic Butter Roasted Asparagus
Roasted Sugar Snap Peas
Ingredients
- ½ 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
Instructions
- Preheat oven to 425˚F.
- Line a large, rimmed baking sheet with aluminum foil. Arrange the sugar snap peas and red onions on the 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.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How have I NEVER roasted snap peas before!??! SO GOOD!
I hope you enjoy them!! 🙂 Thank YOU! 🙂
Love snap peas and this sounds so perfect for the summer side dish!
I hope you enjoy it! Thank YOU! 🙂
This is such an amazing side dish! Everyone at my house loved it!
I’m very glad you enjoyed it! Thank YOU! 🙂
Wow! What a great recipe! I cannot wait to make it again!
Thank YOU! I’m very glad you enjoyed it! 🙂
This was such an easy and delicious side dish! Served it with baked pork chops and it was such a great combination of flavor!
I am very glad you enjoyed it! Thank you, Sara! 🙂
My kids are going to love this! They love sugar snap peas!
I hope you enjoy it! Thank YOU! 🙂
Can you use frozen sugar snap peas or do they have to be fresh?
I haven’t tested the recipe with frozen snap peas, but there is a different method to roasting frozen veggies. You’ll have to heat up a greased baking sheet in the oven before adding the veggies to it. You may also need to add a little more fat and crank up the heat a bit more just to get that caramelized char on the snap peas.
The Italian seasoning missed the mark for me as they tasted too strongly of rosemary. Next time I’ll leave that out and maybe sub with curry powder. Overall great recipe.