Sunday, June 26, 2011

Janice's Baked Sugar Snap Peas

Simple and delicious. Check the produce section of your favorite store or farmers market for some fresh sugar snap peas and give this a try today.

The nutrition facts can be four at Calorie Count!

Baked Sugar Snap Peas

Four servings


1/2 pound sugar snap peas, rinsed and patted dry
1 tablespoon olive oil
1 tablespoon chopped shallots (or onion)
1 chopped garlic clove
1 teaspoon chopped fresh or dried thyme
kosher salt to taste


Preheat your oven to 450 F. Spray a baking sheet with non-stick spray and spread the peas evenly in a single layer. Brush with olive oil and sprinkle with the remaining ingredients.

If you prefer, you can also just toss the ingredients together in a bowl and then spread on the baking sheet. Use the method that fits the way you prefer to cook.

Bake for about 6-8 minutes. They should be tender but still a bit firm - do not over cook.

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