SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
SAUTEED SUGAR SNAP PEAS
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.
ROASTED SUGAR SNAP PEAS
In our CSA box this week we received close to two pounds of sugar snap peas. I've been searching online for recipes to use them. (Usually we end up eating most of the snap peas out of the bag the first day or two or add raw to salads.) This time around I wanted to try a different method of preparing. I divided the snap peas in...
Provided by C G
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 5
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.
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
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
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
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.
SUGAR SNAP PEAS OR SNOW PEAS, BAKED
Quick easy side dish to compliment a meal- Very nice with a chinese meal or with a roast - Really, goes with almost anything This recipe is from Taste of Home Cooking f0r 2 Spring 2007
Provided by Bergy
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat oven to 400 degrees.
- Snip the ends off the pea pods.
- Place pods in a single layer in a shallow baking pan.
- Combine Oil, shallot, seasoning & salt.
- Drizzle over the peas.
- Bake uncovered for apprx 8 minutes or unril crisp tender, stir once during baking.
Nutrition Facts : Calories 83.4, Fat 4.8, SaturatedFat 0.7, Sodium 147.2, Carbohydrate 9.8, Fiber 3.7, Sugar 1.8, Protein 2.3
SAUTEED SNAP PEAS WITH ROASTED VEGETABLES
Crisp snap peas mix deliciously with tender potatoes and mushrooms.
Provided by Nelena Brown
Categories Side Dish Vegetables Onion
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
- Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
- After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
- Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g
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