Thursday, June 14, 2012

Sugar Snap Peas

I'm not a great planner of side dishes.  I joined a CSA this year with a friend, and we have been loaded with peas and sugar snap peas, so I turned to the internet to find me a way to prepare them rather than just steaming.

These were so good, and I was able to better customize to what was getting close to going bad in the fridge with the simple substitution of a red onion for shallots.  I think I probably wouldn't like the shallots as much!

My son raved about these!  My husband did too, and went looking for the leftovers the next day for lunch!

Sugar Snap Peas Source:  CJCOLLINS on
  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon chopped red onion
  • 1 teaspoon chopped fresh thyme
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

No comments:

Related Posts with Thumbnails