Roasted Sugar Snap Peas with Mint + Sea Salt
If you prefer to grill these, toss them in a grill-safe vegetable basket and cook until lightly charred.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 - 4 servings
- 3 cups sugar snap peas
- 1 cup fresh mint leaves
- 3 tablespoons olive oil
- 1 clove garlic
- 1 tablespoon lemon juice
- sea salt to taste
- black pepper to taste
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.