This roasted sugar snap peas recipe is crisp, flavorful, and easy to prepare. Lightly seasoned and roasted until tender-crisp, it’s a quick side dish that pairs well with weeknight dinners or special meals.
These roasted sugar snap peas combine the fresh crunch of peas with the sweet, mellow flavor of roasted red onion. A simple mix of olive oil, garlic powder, Italian seasoning, salt, and pepper enhances the peas’ natural sweetness while the high-heat roast gives them a satisfying texture and a touch of caramelization.
Ready in minutes, this dish works well alongside rice bowls, grilled or pan-seared fish, steaks, chicken, or pork. It also makes a bright, healthy addition to stir-fries and grain bowls.
Recipe Ingredients
- Sugar Snap Peas: Provide crisp texture and natural sweetness. If unavailable, snow peas or green beans make good substitutes.
- Red Onion: Adds a mild sweetness when roasted; yellow or white onions can be used if needed.
- Olive Oil: Helps crisp the vegetables and carry the spices. Neutral oils like avocado or canola work as alternatives.
- Garlic Powder: For quick, even garlic flavor. Substitute with minced fresh garlic if preferred.
- Italian Seasoning: A blend of dried herbs that complements the vegetables. You can use individual dried herbs—basil, oregano, thyme, or rosemary—if desired.
How To Clean And Trim Sugar Snap Peas
Remove the string that runs along the pod by snapping off the stem with your fingertip, then pulling it down the length of the pea to strip the string away. This quick step keeps the peas tender and easy to eat.
How to Roast Sugar Snap Peas
- Prep: Preheat oven to 425˚F and line a large rimmed baking sheet with foil. Spread trimmed sugar snap peas and thinly sliced red onion across the sheet in a single layer.
- Coat: Drizzle with olive oil and toss until evenly coated.
- Season: Sprinkle garlic powder, Italian seasoning, salt, and pepper; toss to combine.
- Roast: Roast 10–12 minutes, stirring once, until the peas are crisp-tender and the onions are slightly caramelized.
- Serve: Remove from the oven and serve immediately for the best texture and flavor.
Serving Suggestions
Serve roasted snap peas as a side for roasted chicken or salmon, alongside steak and mashed potatoes, or with pork chops and grilled corn. They also pair nicely with rice bowls and are a fresh addition to stir-fries with chicken, pork, beef, or shrimp.
How to Store and Reheat Leftovers
Store cooled roasted snap peas in an airtight container in the refrigerator for up to three days. To reheat, spread them on a baking sheet and warm in a low oven until heated through to preserve their texture.
More Roasted Veggies Recipes
- Garlic Honey Roasted Sweet Potatoes
- Roasted Brussels Sprouts
- Oven Roasted Potatoes
- Garlic Butter Roasted Asparagus
Roasted Sugar Snap Peas
Ingredients
- ½ pound sugar snap peas, ends trimmed
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
Instructions
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Preheat oven to 425˚F.
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Line a large rimmed baking sheet with foil and arrange the sugar snap peas and red onion in a single layer.
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Drizzle with olive oil and toss to coat.
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Add garlic powder, Italian seasoning, salt, and pepper; stir to combine.
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Roast 10–12 minutes, stirring once, until peas are crisp-tender.
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Remove from oven and serve warm.
Equipment
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Measuring cups and spoons
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Baking sheet
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary depending on ingredients and preparation.
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