For the longest time, we only served snap peas fresh or lightly blanched. Why mess with their bright, spring flavor? But then, one day, we gave them a roast and discovered a whole new way to appreciate them. Roasting brings out the sweetness of the peas, and here we've added sesame for a toasty, savory element.
Sesame Roasted Snap Peas
1 pound sugar snap peas, trimmed 1 teaspoon toasted sesame oil 1/4 teaspoon sea salt 1/2 teaspoon black sesame seeds
Preheat oven to 475° F
Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.
Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.