There is no question about it, at least in my mind, most veggies taste better when roasted. I always liked cauliflower, but after I sliced and roasted it until golden and caramelized, I loved it so much that I made it every night for a week. Last night I decided to experiment with roasting sugar snap peas. I love them raw, steamed and sauteed and wondered what would happen if I roasted them.
I admit to being a fairly lazy week-night cook, so I had purchased a 15 oz. package of sugar snaps that already had their strings removed. Many sugar snaps, not all of them, have tough strings that run along their top seams. To remove them, using your fingers, snap off the stem end of the pea toward the top seam, leaving the stringy part attached. Grab hold of the small disconnected piece and pull the string down like you would a zipper. It is much easier to buy them already stringed (or is it strung?)
You are not going to believe how easy this recipe is. All you need to do is preheat the oven to 500 degrees. Heat an empty skillet over high heat for 2 minutes, add 2 teaspoons of olive oil, pour in a package of peas and transfer the pan to the oven. Cook 6 minutes, stirring once. They will be puffed, tender and crunchy. Season them with coarse sea salt a few grindings of pepper and you’re good to go. I happened to have had fresh mint, so I tossed some of it in. Marjoram, thyme or chives would work as well.
Nothing could be easier. One skillet to wash and 7 minutes to cook. Need I say more.
Roasted Sugar Snap Peas with Mint
2 teaspoons olive oil
15 to 16 oz. sugar snap peas, trimmed and strings removed
2 tablespoons coarsely chopped or torn mint leaves
Coarse sea salt
Place rack in center of oven and preheat to 500 degrees.
Heat a heavy large skillet over high heat until very hot, about 2 minutes. Add the olive oil and swirl to coat bottom of pan. Stir in peas and transfer skillet to oven.
Roast 3 minutes and stir. Roast 3 more minutes or until peas begin to soften slightly, but are still crisp. Remove from oven and season with mint and salt.
Makes 3 to 4 servings.