Forevermama's Roasted Sugar Snap Peas With Thyme
Recipe: #16576
January 04, 2015
Categories: Side Dishes, Peas, Passover, Sunday Dinner, Oven Roast, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"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 is 6 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
5 Reviews
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