Recipe: Sesame Roasted Snap Peas

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
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published May 21, 2010
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(Image credit: Apartment Therapy)

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
Serves 4

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.

Toss with sesame seeds and serve.

Related: Recipe: Quick Sesame Snow Peas

(Images: Emily Ho)

Filed in:
easy
Side Dish
vegan
vegetables
vegetarian