We have been blessed with an abundance of peas in the garden this spring and early summer. I went out last week and picked a large quantity of peas and my neighbor, Ginny volunteered to make Roasted Sugar Snap Peas for dinner. I must say they were awesome! I have never had roasted peas before, but I will say this recipe has moved to the "Favorite List". Roasted Sugar Snap Peas
- 1/2 Pound Organic Sugar Snap Peas
- 1 Tablespoon Olive Oil
- 1 Tablespoon Chopped Shallots
- 1 Teaspoon Chopped Fresh Thyme (From your garden or window pot.)
- Kosher Salt to Taste
Preheat oven to 450 degrees. Spread a single layer of sugar snap peas on a baking sheet. Brush sugar snap peas with olive oil. Sprinkle with shallots, thyme, and kosher salt. Add love. Bake 8 minutes or until tender but firm.