If you prefer to grill these, toss them in a grill-safe vegetable basket and cook until lightly charred.
Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
Wash the peas, pat dry and trim the ends.
In a food processor combine the mint, olive oil, garlic, lemon juice, and a pinch of salt and 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 or until brown and crispy, flipping halfway. Sprinkle with a generous amount of sea salt and serve warm.