Roasted Sugar Snap Peas with Sesame Seeds and Salt

Roasted Sugar Snap Peas with Sesame Seeds and Salt
from the kitchen of Ellen, with thanks to All About Roasting, my Molly Stevens


  • 1 pound sugar snap peas
  • 2 tbs white or black sesame seeds
  • 1/4 tsp kosher salt
  • 2 tbs extra-virgin olive oil
  • oven to 475.  Line heavy-duty rimmed baking sheet with parchment paper.
  • peas by snapping off the stem end with a paring knife and pulling down toward the tail end.  If you pull away a thread that runs down the sam of the pod like a zipper, then the peas need to be destrung.  Check both the inside and outside curve of the pod for strings.
  • peas on baking sheet in single layer.  Drizzle with olive oil and toss to coat.  Roast, turning once or twice with spatula, until pods are slightly bronzed in spots, beginning to shrivel, but still crisp, about 12 minutes.
  • with sesame seeds and salt.  Serve hot, warm, or at room temperature.  


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