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It seems that when it comes to vegetables a boiling pot of water is the first option people go for. I do boil vegetables from time to time but this method can never create the flavors that roasting a vegetable can. I think a lot of people forget about the oven when it comes to cooking their veggies. The oven may turn out to be your vegetable’s best friend. The oven is more than just a home for potatoes you can pretty much through anything in it. Even sugar snap peas.
Roasting sugar snap peas in the oven gives adds a caramelized flavor you can’t get in a pot of water. Then you add some good honey. I like using strong honeys on vegetables. You can also use any type of wild flower honey if you like. Try picking something that has an unique flavor that will add more than just a touch of sweetness to the dish.
In Season vs. Out Season Snap Peas
In the springtime, peas are one of my favorite vegetables. You can’t beat when they are picked straight from the garden and purchased from the farmer’s market. I have written about my experience growing them in the past. When they are not in season they lack that natural sweetness. The sugars in the peas begin converting to starch once they are picked. The sooner you eat them the better.
Most of the snap peas you find in the grocery stores are from Guatemala – not exactly down the street. This is where roasting the peas gives you a leg up. When roasting them in the oven and adding some honey will help make up that missing element during the off season.
Another thing I enjoy about roasting vegetables is that I usually don’t fell the need to add butter later on. While I love me some butter, I don’t want to have to use it on every vegetable I cook. It’s nice to be able to use a more healthy olive oil, which is what I turn to for veggie roasting.
How to Roast Snap Peas
Please note for this recipe, it’s more about instructions that exact measurements. It’s more up to your tongue how much salt, pepper, and honey to add.
Roasted Sugar Snap Peas with Honey
- sugar snap peas
- olive oil
- kosher salt
- freshly ground black pepper
Preheat your oven to 400 degrees
Wash off your sugar snap peas and completely dry with a towel.
Place the sugar snaps on a half sheet pan. I like to use parchment paper to cover the pan to make clean up easy.
Add the olive oil and mix the peas around to get an even coating. We just want to cover the peas not drench them in oil.
Add salt and pepper to your tastes.
Place in the oven and roast for about 5-7 minutes.
Turn them over and roast another 5-7 minutes or until the peas have softened and are browned on both sides.
Drizzle the honey over top the peas, mix to combine, and serve.