Earlier this week, I posted a delicious easy recipe for Slow Cooker Pork Tenderloin with a sweet and tangy Orange-Hoisin Glaze. I mentioned then that I served it alongside some amazing little roasted snap peas. I figured that today, it would just make sense to share that recipe as well!
If there’s one thing you can almost always find in my fridge, it’s sugar snap peas. I love to snack on them, and when I’m trying to watch what I’m eating, but need something crisp and crunchy, I like to have some of them available for munching. If you remember from Tuesday’s post, I kind of threw dinner together on the fly because I looked up a recipe to use things I had on hand. That night’s vegetable was no exception. I looked in my veggie drawer and found some celery that was past its prime, and a bunch of crispy sugar snap peas.
Since I was pretty sure nobody wanted to eat chewy celery, I opted to figure out something to do with the snap peas. I have steamed them before, but over the years, I’ve grown more fond of roasting every vegetable I can get my hands on. I hadn’t ever had roasted sugar snap peas, but I figured they were worth trying.
I looked around a bit and found a super simple recipe for the peas on thekitchn.com. They were deliciously simple, and based on the regularity that I have sugar snap peas in my crisper, they’ll probably make the rounds at our dinner table again very soon.
I started by tossing a pound of snap peas with just a teaspoon of sesame oil.
I sprinkled them with some kosher salt, and then sprinkled some sesame seeds on top.
Then, I simply popped them into the oven where they cooked for about ten minutes. I gave them a good flip and stir once, so they wouldn’t brown up too much on one side.
When they were done, they made the perfect, different side for my Asian inspired pork dish! They were sweet, and toasty, and still had a little bit of that sugar snap pea crunch that I loved. I can’t believe I’d never thought of roasting these little guys before. They were delicious!
SESAME ROASTED SUGAR SNAP PEAS
Adapted from thekitchen.com
- 1 lb. sugar snap peas, trimmed if necessary
- 1 tsp. sesame oil
- ¼ tsp. kosher salt
- ½ tsp. sesame seeds
- Heat your oven to 400*F. Line a baking sheet with foil and spray with nonstick spray.
- In a medium-sized bowl, toss the snap peas with the sesame oil until well coated.
- Pour the peas out onto the baking sheet and spread out evenly. Sprinkle with the salt and sesame seeds.
- Bake for 10-15 minutes, until tender and lightly browned, tossing once during bake time.