Level: | Easy |
Total: | 20 min |
Active: | 5 min |
Yield: | 6 to 8 servings |
Level: | Easy |
Total: | 20 min |
Active: | 5 min |
Yield: | 6 to 8 servings |
Ingredients
- 2 pounds sugar snap peas
- Olive oil, to coat
- Fine sea salt
- Coarse black pepper
Instructions
- 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.
Nutrition Facts
Serving Size | 1 of 8 servings |
Calories | 62 |
Total Fat | 2 g |
Saturated Fat | 0 g |
Carbohydrates | 9 g |
Dietary Fiber | 3 g |
Sugar | 5 g |
Protein | 3 g |
Cholesterol | 0 mg |
Sodium | 268 mg |
Serving Size | 1 of 8 servings |
Calories | 62 |
Total Fat | 2 g |
Saturated Fat | 0 g |
Carbohydrates | 9 g |
Dietary Fiber | 3 g |
Sugar | 5 g |
Protein | 3 g |
Cholesterol | 0 mg |
Sodium | 268 mg |
Reviews
This recipe has the basic technique and ingredients. I included chopped shallots while roasting and topped with freshly grated parmesan when serving and was very happy with the result.