Roasted Snap Peas with Mint + Sea Salt
Spring fresh, roasted snap peas with mint.
My CSA brought me these snap peas.
And I literally debated what to make with them for days.
Half of me wanted to make a killer spring salad with a luscious dressing.
The other half of me wanted to do something heartier, with salt.
My snap pea babes were destined for the oven.
I threw in a little mint and lemon and garlic in a food processor.
Then coated the snap peas in that little mixture.
I popped them in the oven, roasted them till golden brown and crunchy and delicious.
The fresh mint comes out subtle, yet bright. The coarse sea salt makes the flavors pop.
- 3 cups snap peas
- 1 cup mint
- 3 tablespoons olive oil
- 1 clove garlic
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper
- coarse sea salt
- Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
- Wash the snap peas, pat dry and trim the ends.
- In a food processor combine the mint, olive oil, garlic, lemon juice and black pepper. Pulse until all the mint and garlic is finely chopped. Toss the snap peas in the mint mixture and spread them out onto the baking sheet in a single layer.
- Roast for 20 minutes, flipping halfway. Sprinkle with a generous amount of salt and serve warm.