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READY IN 20 mins

Sugar Snap Peas

Read Reviews (198)

"Delicious and easy recipe for sugar snap peas!" — CJCOLLINS

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Original recipe makes 4 servings Change Servings

1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots

1 teaspoon chopped fresh thyme
kosher salt to taste

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Directions

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.

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PREP 10 mins
COOK 8 mins
READY IN 20 mins

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I just bought some snap peas because they looked so good and I didn't know what to do with them. This is a GREAT recipe. To the person who gave it only three stars: you didn't follow the recipe, you didn't use the ingredients, you didn't follow the directions and said you "aren't sure if you will try it again" you gave three stars to your OWN recipe, not this one. Post your own mediocre recipe for snap peas and don't comment on one that you didn't even follow.

—sandi

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Most Helpful Critical Review

May 18, 2010

My family was not crazy about this recipe. Little oily. I did not have shallots, so I used sweet onion. I thought it was just okay.

—M.

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284 Ratings

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Dec 09, 2004

This is a GREAT recipe. The natural flavor of the sugar snaps are utmost. One thing to remember, which I didn't do my first time making this recipe, is to remove and discard the stem end and the string from each pod. If you don't do this you will be chewing on the stem and string and will have to spit it out which is not too appealing, other than that this is a very, very good vegetable dish. Way to go CC!!

—FANTASKMANJAR

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Jan 09, 2004

Great flavor, simple, quick. Thanks for the recipe. I used garlic and onions (both finely chopped) instead of shallot since i didnt have any.

—SOSHEA33

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Jan 09, 2004

I forgot to add the shallot but this was still terrific. Also used dried thyme. Served with a salmon and rice dish (also from this site). Flavors complemented each other very well. This was such a quick and easy recipe especially since I used a bag of frozen sugar snap peas. Will make this many more times.

—JDVMD

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Mar 05, 2007

used two tablespoons finely chopped onions, 2 cloves of garlic, poured olive oil on the beans, sprinkled some onion salt, shook the contaner up, stuck it in the toaster oven and voila! Snap peas that taste like it's from a fine dining restaurant! Husband's exact words, "These are seriously the best beans I've ever had," a couple of times. Thank you and God bless.

—calebs wife

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Jan 27, 2006

This was delicious, a nice change from stir frying pea pods. I used pea pods that we had frozen from our garden. I didn't have any shallots on hand, so I sprinkled a little onion powder and garlic powder with the rest of the seasonings and olive oil in a bag, then spread out on a cookie sheet covered with aluminum foil. Bake for the time and temperature given and they were wonderful. Thanks for a great new side dish recipe.

—marypat

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Jul 30, 2005

Easy and tasty. If you use fresh snap peas, trim off the ends and pull strings like another rater mentioned. I put all the ingredients in a bowl and tossed them before putting them in the oven. I put some some garlic powder in used regular onions since I didn't have any shallots. Delicious.

—SPARKS

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Nutrition

Calories
59 kcal
3%

Carbohydrates
5.3 g
2%

Cholesterol
0 mg
0%

Fat
3.4 g
5%

Fiber
1.4 g
6%

Protein
1.4 g
3%

Sodium
100 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sugar Snap Peas

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 59
Calories from Fat: 30

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 100mg 4 %
** Potassium 10mg < 1 %
Total Carbohydrates 5.3g 2 %
Dietary Fiber 1.4g 6 %
Protein 1.4g 3 %
** Sugars 0.1g
** Vitamin A 4 %
** Vitamin C 11 %
** Calcium 4 %
** Iron 6 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.