Baked Snap Peas

These Baked Snap Peas are a delicious side dish that works well with lots of others. It's full of garlicky flavor and the pods are perfectly tender with a little crunch.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 66kcal

Author Julia Maz

Ingredients

1 lb. sugar snap peas, strings removed and trimmed (if needed)
½ tbsp. olive oil, or avocado oil
½ tsp. garlic powder
½ tsp. sea salt or to taste
⅛ tsp. pepper or to taste

Instructions

Place the snap peas on a large baking sheet covered with parchment paper. Drizzle them with olive oil and season with salt, black pepper, and garlic powder.
Mix everything together well and then spread them out evenly. Bake for 15 minutes at 450°F. Serve.

Video

Notes

Add-ins and Substitutes

Make them spicy. Try this recipe with some red pepper flakes added to the snap peas before baking for a little added heat.
Add some herbs. Fresh herbs add so much great flavor. Basil, thyme, and Italian seasonings are a great addition to this dish. You can use dried herbs as well.
Add balsamic vinegar. Give these Baked Snap Peas a tangy sweet finish with some balsamic vinegar.
Add a cheesy flavor. Make them with some nutritional yeast sprinkled on top at the end for a cheesy flavor similar to Parmesan cheese.

How to Store

Store any leftovers of these Baked Snap Peas in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave, on the stovetop, or in the oven for about 5 minutes at 350°F.

Nutrition