Reviewed: May 14, 2005

I love this recipe. Can also be made on the grill with foil.

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CLYNCH1

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Reviewed: Apr. 19, 2005

Very easy and good, with a nice crunch to them.

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LWYANCEY

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Reviewed: Mar. 22, 2005

YUMMMMY!!! This is like eating candy its so good and imagine this... It's healthy for you. I like to toss all the ingredients in a small bowl instead of a brush. I like to have this with steak.

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JENN_77

Cooking Level: Expert

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Reviewed: Feb. 27, 2005

Amazing! Don't skip the shallots...it is a wonderful blend of flavors. I wouldn't change a thing. Thank you so much!

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BEARNESTA

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Rome, New York, USA

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Reviewed: Feb. 21, 2005

Excellent dish and super easy. Will definitely make this again. I did use snap peas but I am sure it would also be great with other veggies (asparagus, broccolini, edamame.)

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 10, 2005

YUM! I would have never thought to bake snap peas. will make this one again and again.

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MOBRIENMA

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Jan. 9, 2005

This was so simple! I thawed a frozen bag in water, semi-dried it, tossed them in a bowl with the other ingredients, and baked them on a cookie sheet for 8 minutes. I'll do this again. The shallots really make the flavor, so I wouldn't skip them.

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RACHREID

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Reviewed: Dec. 9, 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!!

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FANTASKMANJAR

Cooking Level: Expert

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Reviewed: May 7, 2004

I substituted asparagus for the sugar snap peas and it was delicious!

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abbethune

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Reviewed: Apr. 29, 2004

Great way to serve sugar snap peas!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 5, 2004

Great tasting, easy, and doesn't make a mess! I added some grape tomatoes to the recipe (whole grape tomatoes or cherry tomatoes are fine) to add a little more color to things.

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LargeMarge...NOT!

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Reviewed: Dec. 13, 2003

Um, I have to disagree with everyone's rave reviews. I used frozen sugar snap peas, shallots, and dried thyme. The shallots were great, but the sugar snap peas tasted one-dimensional. I also found that I don't like baking the peas. They're much better stir-fried.

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AMPHORAS

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Reviewed: Jun. 30, 2003

Fantastic!! This is the first time I have ever made snap peas and they were great. Like another reviewer, I didn't use shallots, but finely diced onions and a sprinkling of garlic powder.

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Reviewer:

JULIE ANNE

Cooking Level: Intermediate

Home Town: Floral Park, New York, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 12, 2003

I loved them! Perfect amount of crisp still left in the peas, and the flavor is great. Gobbled up by me and 2 year old daughter!

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AUNTWEBBIE

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Reviewed: May 13, 2003

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.

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