My Parmesan Garlic Roasted Sugar Snap Peas are a fun way to enjoy an old favorite vegetable. They are magically sweet (from roasting) and savory from all the parmesan cheese deliciousness.
And they are low-carb too!
F0r all the years I’ve eaten and loved sugar snap peas, I’ve only eaten them 2 ways; Raw or Steamed with Butter. I not really sure why I didn’t think of roasting them sooner.
Regardless healthy and nutritious can’t get much easier.. Start with a pan of beautiful sugar snap peas.
There’s no strict measurements for this ‘recipe’ I found that roughly a 1 1/2 pounds fits on my enamelware baking sheet so that’s what I use.
I totally obsessed with enamelware currently. I mean really, it’s beautiful, functional and healthy. So yeah, I’m definitely building a large collection.. but this enamelware baking sheet is my favorite piece for sure.
Drizzle them with Avocado Oil…
Before you ask, why Avocado Oil and not Olive Oil – the simplest answer is that Avocado Oil is stable at higher heats and there isn’t the same potential risk of denaturing the fats like there is with olive oil. If you don’t want to use avocado oil, I suggest using melted ghee.
Season liberally. I use THIS ALL PURPOSE SEASONING (it’s so yummy and inexpensive).
Give everything a toss to coat well…
Spread them out into a single layer and roast at 450 for 10 minutes…
After 10 minutes, they will be nearly cooked through and lightly browned.
Remove from the oven and season generously with grated parmesan cheese.
I *accidentally* bought a 5 pound bucket of grated parmesan cheese. Ray was a little annoyed with this bucket we’ve been pushing around the fridge. Annoyed until I started coating all sorts of deliciousness in parmesan cheese like these sugar snap peas!
Put them back into the oven to roast for another 3-5 minutes.
The final few minutes of roasting will get that cheese melted and make everything a little browner.. it’s really when the magic happens…. I mean seriously look at these Parmesan Garlic Roasted Sugar Snap Peas!!!
I like to toss some shaved parmesan on top, it makes them look super fancy and more obviously parmesan.
Really. Could a Sugar Snap Pea look any sexier?
While of course they are super yum when right out of the oven and still warm, they are also after they’ve been hanging around at room temperature. I like to make a batch and snack on them throughout the day.
I especially like these as a side dish for pork or chicken. I hope you enjoy them as much as we do!
- Preheat oven to 450 degrees F
- Toss Snap Peas with avocado oil and seasoning, spread on a single layer on a baking sheet with sides.
- Bake at 450 for 10 minutes.
- Remove from oven, toss generously with grated parmesan cheese.
- Bake at 450 for an additional 3-5 minutes or until lightly browned.
- Remove from the oven, garnish with additional parmesan cheese if desired. Serve while warm.