Forevermamas Roasted Sugar Snap Peas With Thyme Recipes

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ROASTED SUGAR SNAP PEAS

We're betting you won't find a faster way to dress up crisp sugar snap peas than this simply scrumptious recipe. It goes with a variety of entrees and is pretty enough to dish up for company. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 5



Roasted Sugar Snap Peas image

Steps:

  • Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

Nutrition Facts : Calories 91 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

1 package (8 ounces) fresh sugar snap peas, trimmed
1 tablespoon chopped shallot
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon salt

SUGAR SNAP PEAS

Delicious and easy recipe for sugar snap peas!

Provided by CJCOLLINS

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5



Sugar Snap Peas image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  • Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g

½ pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste

FOREVERMAMA'S ROASTED SUGAR SNAP PEAS WITH THYME

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.

Provided by ForeverMama

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 7



Forevermama's Roasted Sugar Snap Peas With Thyme image

Steps:

  • Preheat oven to 425 degrees F.
  • 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).
  • Rinse pods under cold running water. Pat dry.
  • 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.
  • 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).
  • Bake for approximately 10-12 minutes in the preheated oven, until tender crisp.

Nutrition Facts : Calories 71.1, Fat 4.8, SaturatedFat 0.7, Sodium 1.5, Carbohydrate 7.1, Fiber 2.7, Sugar 1.6, Protein 1.6

1 lb sugar snap pea, fresh
2 tablespoons extra virgin olive oil
1/3-1/2 cup finely diced onion (very finely diced)
2 teaspoons dried thyme
kosher salt
freshly grated black pepper
1/2 teaspoon sugar (optional)

ROASTED SUGAR SNAP PEAS

Make and share this Roasted Sugar Snap Peas recipe from Food.com.

Provided by Terri Juwan

Categories     Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4



Roasted Sugar Snap Peas image

Steps:

  • Preheat broiler.
  • Line a large baking sheet with aluminum foil.
  • Toss peas with olive oil on prepared baking sheet.
  • Spread peas in a single layer.
  • Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once.
  • Remove from oven and transfer to a serving bowl.
  • Sprinkle with coarse salt and chives.
  • Serve immediately.

1 lb sugar snap pea (also called sugar peas, these peas are not shelled, as the entire pod is eaten)
1 tablespoon extra virgin olive oil
coarse salt
2 tablespoons chopped fresh chives

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