| 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.