Roasted Sugar Snap Peas With Fleur De Sel Recipes

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.

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Steps:

• 1. Note: the snap peas will not become crispy or crunchy like potato chips. If I ever figure out how that is done I will let you know! Preheat oven to 350 degrees. Line 1 or 2 jelly roll pans with parchment paper.
• 2. In a large mixing bowl combine the snap peas, oil and seasoning of choice. Stir well to coat.
• 3. Arrange the vegetables evenly and singly on the parchment paper. You may have to use 2 jelly roll pans to fit them all.
• 4. Bake for 1/2 hour, turning the pan around and flipping the snap peas over after 15 minutes.
• 5. Remove from pan and if using cheese, lightly grate over the snap peas and serve. Can be served hot or at room temperature.

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.

Steps:

• Preheat the oven to 450 degrees F.
• Coat the snap peas lightly with olive oil. Season with sea salt and lots of black pepper. Roast (in a single layer on a baking sheet or divide between 2 sheets) until browned at the edges but still with some bite left to them, 10 to 12 minutes.

Steps:

• Preheat broiler. Line large baking sheet with foil. Toss peas with oil on prepared baking sheet. Spread peas in single layer. Broil until just crisp-tender and beginning to brown in spots, stirring once with spatula, about 2 minutes. Transfer to bowl. Sprinkle with fleur de sel, then chives, and serve.