Roasted Sugar Snap Peas


I love to roast vegetables! Preferably on the grill, but under the broiler will work in a pinch. Now, sugar snap peas are great in stir fries and such and my daughter eats them raw. But I love to roast them in olive oil and a few seasonings. Please feel free to use whatever you like best. Below is a recipe for lemon and thyme.

Roasted Sugar Snap Peas


  • About half a pound of sugar snap peas, strings and stems removed
  • 1 Tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • half a lemon


  1. Preheat oven to 450 degrees. 
  2. Toss peas with olive oil, thyme, salt, pepper until coated. 
  3. Spread on a cookie sheet and bake for 8-12 minutes.
  4. Keep on eye on them and don’t let them burn.
  5. Squeeze half a lemon over top and toss.
  6. Serve warm.

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