Reviewed: Oct. 28, 2009

I thought these were good, but they didn't impress anyone else in my family. Then again, I like eating sugar snap peas raw, so I'm more partial to them.

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Lovin'Louie

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

Good, easy recipe, unfortunately I am the only one who liked itin my family. Oh well. Thanks for the recipe

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Oct. 21, 2009

GREAT! I've never had sugar snaps cooked before and this was so good! I followed the recipe pretty much exactly, but I used dry thyme and I also used black pepper. I will be making them again!

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Mrs. Yanez-Solis

Cooking Level: Intermediate

Home Town: Gladstone, Oregon, USA

Living In: Oregon City, Oregon, USA

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Reviewed: Sep. 28, 2009

Very good. I used minced garlic instead of the shallots.

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Sep. 23, 2009

This is a great nice easy way to make snap peas. Takes ten minutes to throw together and they come out tasting really sweet and yummy. I used dried thyme because I didn't have fresh and it worked just fine. Definitely a keeper.

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Gwen on the West Coast

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Reviewed: Sep. 18, 2009

Pretty tasty. I only had a handful of sugar snap peas so I decreased to 2 servings. Served with "Chicken on a Stick," "Dill, Feta and Garlic Cream Cheese Spread" with Italian bread, and "Country Green Beans."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 14, 2009

My favourite type of recipe. Quick, simple and incredibly good. Empty plates all round. Thankyou.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Sep. 7, 2009

I also, like another reviewer, used "plenty" of olive oil; perhaps too much, as they were a little "greasy". But, overall an excellent recipe; flavor is incredible when you use the fresh thyme, so don't substitute dried. As per another reviewer, mix all together in a bowl (perhaps the bowl you're going to serve them in to save on washing) and transfer to a baking sheet.

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Tracy

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Reviewed: Sep. 2, 2009

I thought they were good. My husband loved them. I used plenty of olive oil.

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christine

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Reviewed: Sep. 2, 2009

This was excellent and so easy to make.

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Charlotte

Cooking Level: Expert

Living In: Pennsburg, Pennsylvania, USA

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Reviewed: Aug. 17, 2009

Excellent! I used fresh sugar snap peas. I didn't have a shallot on hand, so I used a small amount of finely-diced sweet onion and a little garlic. Used fresh thyme from my garden. Will definitely make again!

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peachypie

Cooking Level: Expert

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Reviewed: Aug. 17, 2009

I tried sugar snap peas in the past and I did NOT like them. I am attempting to eat more veggies so I thought I would try them again. They were wonderful and I didn't even have any thyme. Otherwise, made as is. I had to go to the store to buy more peas because they were so good. Good and simple.

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RODANEE

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Reviewed: Aug. 16, 2009

Made AS-IS.. and it was a hit!! Loved it! and healthy too.. what a winner!

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Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Aug. 10, 2009

This was really good, I'm only giving 4 starts because I couldn't do it as is...I didn't have anymore shallots or thyme to add so I added onion salt and garlic powder. Very big hit. I had to basically stand guard of them till they went in the oven; my husband ate almost half before they even went in. Thank you so much for the different way of cooking the peas. Next time I will add your suggested shallots and thyme.

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DJLeahy

Cooking Level: Expert

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Reviewed: Aug. 3, 2009

Wow. Easy, delicious and elegant. I followed the recipe exactly and got rave reviews from my husband, who isn't a big veggie fan. I had fresh thyme on hand and I do think that made it even better, but I'd assume you can use dried as well and still get tasty results.

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lisalees

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Reviewed: Jul. 23, 2009

I couldnt find kosher salt at the store. I used sea salt, and the fresh thyme and shallot. I think the salt flavored the peas more than the thyme and shallot did. Pretty good anyway. Thank you.

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KassDragon

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 17, 2009

Delicious and super easy...a perfect recipe! Thank you, CJ!!!

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Jill

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Reviewed: Jul. 5, 2009

Divine!!! Try them and you are going to love them!!! I now have made them several times for my family and guests and every states how fresh and wonderful they are. Thanks for sharing!!

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funfastfish

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Reviewed: Jun. 29, 2009

This recipe is simply too great for words! I am a gourmet cook, and have found very few recipes that are really delicious to be this simple. I used the exact ingredients called for, but admittedly, didn't use perfect measurements. I probably used a little extra olive oil, just enough to coat the peas generously by tossing them on a foil-lined cookie sheet vs using a brush. I used fresh shallots generously, and had fresh thyme on hand, which I think is key to the wonderful outcome. As for the sugar snap peas, I cannot imagine anyone using frozen in this recipe, and thinking that it could possibly be a reasonable substitution!Thanks a bunch CJCOLLINS for this amazing recipe!

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TMARKLE

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Fremont, California, USA

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Reviewed: Jun. 28, 2009

This recipe was a perfect starter on preparing sugar snap peas. It would be fantastic with a variety of flavor combinations, but the cooking method itself was simple and absolutely perfect. I didn't have any shallots, so used green onion and dried thyme and it was delicious.

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