It’s a bit funny that I’m posting this recipe just as about we’re to tear up our green beans and plant our Fall sugar snap peas. Soon our boxes will be cleaned out with long beans and the sugar snap pea seeds will be put into the ground. Then we’ll start the watch of seeing the peas grow from sprouting from the ground to seeing who can make it to the top of the fence first.
Every year we grow sugar snap peas twice because we just can’t get enough. They are a favorite crunchy snack but they also go hand in hand with some of our favorite meals. Give me some sugar snap peas, pasta and a little olive oil and you got a big bowl of happiness.
With a big harvest of peas I wanted to come up with a recipe that took them to that extra step of yum? Result: Baked Sugar Snap Peas.
After you’re done the fun process of removing all the stems from the peas you’re pretty close to a finished meal as these only have to be baked for 7-8 minutes.
They’re baked with a few simple ingredients, olive oil, garlic, thyme and sea salt. That’s it.
And the result is the most delicious peas you’ve tasted! I’m almost tempted to just eat these with a fork.. don’t they look yummy?
Serve as a side dish or throw in a big bowl of pasta with some other vegetables (I love broccoli + radishes). 
Enjoy!
- 1/2 pound sugar snap peas
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- sea salt to taste
- Preheat oven to 450 degrees.
- Put sugar snap peas in a single layer on a baking sheet covered in aluminum foil. Coat peas with olive oil. Sprinkle garlic, thyme and salt on peas and mix around so coated.
- Bake 7-8 minutes.
- Serve and enjoy.
- This makes a great side dish or serve with pasta.
Bok Choy and Garlic Over Pasta
Egg Drop Soup with Sugar Snap Peas and Greens
