Forevermama's Roasted Sugar Snap Peas With Thyme

Prep Time
Cook Time
Ready In

"These sugar snap peas are one of our favorite side dishes. They go very well with different meats such as beef, poultry and even fish. They are also very delicious on their own, which I often eat for a light lunch. The best results are achieved when using fresh. I've used frozen and it is very good, but not to the same level as the fresh."

Original recipe yields 6 servings


  • Serving Size: 1 (89.6 g)
  • Calories 94
  • Total Fat - 5.1 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 36.9 mg
  • Total Carbohydrate - 9.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3.9 g
  • Protein - 3.1 g
  • Calcium - 24.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

Remove and discard the stem end and the string from each pod. (If this is not removed, you will find yourself having to spit it out when chewing, so you want to make sure to remove it).

Step 3

Rinse pods under cold running water. Pat dry.

Step 4

Spread sugar snap peas in a single layer on a cookie sheet (that have ridges). Sprinkle with the olive oil, finely diced onion, and thyme.

Step 5

Season with salt and black pepper. Sprinkle with sugar if necessary. (The sugar addition is only needed if the sugar snaps are not in season and lack natural sweetness. Adding the sugar is all a matter of taste).

Step 6

Bake for approximately 10-12 minutes in the preheated oven, until tender crisp.

Tips & Variations

No special items needed.



What a wonderful recipe! We loved these. I made as written using freshly picked sugar snap peas and would not change a thing. Even though I did not use the sugar option these were still sweet, crisp and delicious little morsels of goodness. The perfect side vegetable to any dish. I will be making this again for sure!

review by:
(15 Oct 2020)


The roast time is right on. The peas still have some snap to the. Lovely combination of flavours with the peas, onion & time. This recipe will be enjoyed many more times

review by:
(18 Mar 2015)