ROASTED SUGAR SNAP PEAS (SO IRRESISTIBLE!)
Super sweet and full of flavor, roasted sugar snap peas are like green candy - you won't be able to leave them alone. Try roasting a batch today!
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 450ºF.
- On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and garlic powder. Bake for 10 to 12 minutes or until desired tenderness.
- Serve immediately as a side dish, or on a salad, or as a yummy snack.
Nutrition Facts : Calories 78 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 269 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
SAUTEED SUGAR SNAP PEAS
Make and share this Sauteed Sugar Snap Peas recipe from Food.com.
Provided by kymgerberich
Categories Vegetable
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.
- In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending how large they are. Do not ovcercook. Add salt and pepper just as they are finished cooking. Serve immediately.
Nutrition Facts : Calories 264.9, Fat 21.1, SaturatedFat 2.8, Sodium 584.4, Carbohydrate 19.1, Fiber 7.4, Sugar 3.6, Protein 4.5
SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
ROASTED BEET AND SUGAR SNAP PEA SALAD
Categories Salad Leafy Green Herb Mustard Vegetable Arugula Pea Beet Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
- Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
- Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
- Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
SAUTEED SNAP PEAS WITH ROASTED VEGETABLES
Crisp snap peas mix deliciously with tender potatoes and mushrooms.
Provided by Nelena Brown
Categories Onion Side Dishes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
- Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
- After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
- Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g
SAUTEED SUGAR SNAP PEAS
Got this recipe with my veggies in my CSA. We ate all the peas right out of the bag, so have to get some more to try this! LOL! From Farmer John's Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm
Provided by WI Cheesehead
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove the strings from both edges of the pea pods.
- Cut each carrot into thirds. Slice each third, lengthwise, into quarters so that the slices are about the size and shape of the sugar snap peas.
- Place the carrots in a steamer basket set over 1 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes. Drain the carrots in a colander.
- Melt the butter in a large skillet over medium heat. Add the sugar snap peas; cook, stirring frequently, for 5 minutes.
- Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes.
- Add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey.
- Remove the skillet from heat and season vegetables generously with pepper.
Nutrition Facts : Calories 119.1, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 63.3, Carbohydrate 16.2, Fiber 4.5, Sugar 7.5, Protein 2.5
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