Cooked to al dente perfection and then coated in a simple homemade teriyaki glaze, this Roasted Snap Peas recipe is about to be your new favorite easy side dish!
Roasted Snap Peas Recipe
One of my favorite green vegetables to cook with are sugar snap peas. Just like roasted green beans and roasted broccoli, roasted sugar snap peas are like nature’s candy. My family absolutely loves them.
Snap peas are perfectly crunchy and slightly sweet. They’re definitely considered a spring and summer vegetable, but you can find them year round, thank goodness. We often just nibble on them raw, and they’re definitely one of my go-to add-ins for stir fry recipes, but simply roasted with a little sprinkle of salt and sesame oil, they are one of the easiest side dishes ever.
A few weeks ago I decided to dress them up a bit by adding shiitake mushrooms and a simple homemade teriyaki sauce that gets drizzled over them at the end of cooking – the results were a-ma-zing!
Ingredients Needed
You’ll need just a handful of common ingredients to make both the roasted snap pea and simple Teriyaki sauce.
(Scroll below to the printable recipe card for complete measurement details and instruction.)
- Snap peas – Our star ingredient. They’re perfectly crunchy and slightly sweet. Remove the strings if present (see note below.)
- Shiitake mushrooms – These mushrooms pair so well with snap peas. Remove the stems and slice the caps.
- Vegetable oil – A neutral oil providing necessary moisture for roasting.
- Garlic and Scallion – Minced fresh garlic and diced scallions provide wonderful aromatics and earthy peppery flavor.
- Sesame Oil and Sesame Seeds – Classic ingredients in Asian cooking with a deep nutty flavor.
- Salt – For flavor.
- Low-sodium Soy Sauce – The umami base of the Teriyaki sauce.
- Brown Sugar and Honey – These two ingredients make the Teriyaki sauce sweet.
- Water – To thin out the sauce.
How to Remove the Strings from Snap Peas
Snap peas and snow peas have a pesky string-like fiber that runs along one of their seams. Honestly, you can totally leave it intact – it won’t hurt you and it doesn’t ruin the taste, but the string is sort of annoying. If you’ve got the time, remove them – it’s really easy.
Using the tips of your fingers (or fingernails), snap off the stem end of the pod toward the top seam, leaving the string attached. Then simply pull the detached stem and remove the string, as if you’re unzipping a zipper.
How to Make Roasted Snap Peas
Here’s how to make these tender, delicious snap peas in just a few steps.
(Scroll below to the printable recipe card for complete measurement details and instruction.)
- Season the vegetables. Place snap peas and sliced mushrooms on a large rimmed baking sheet coated with nonstick spray. Drizzle with the vegetable oil and sesame oil, then sprinkle with the garlic, sesame seeds, and salt; toss to coat.
- Roast the vegetables. Transfer to the oven and roast at 450F for about 12 minutes or until the pea pods are tender and lightly browned around the edges.
- Make the teriyaki sauce. While the veggies are cooking, make the sauce. In a small bowl, whisk together the soy sauce, water, brown sugar, and honey.
- Combine. Remove the vegetables from the oven, drizzle teriyaki sauce over the top and toss with the scallions. Serve immediately and enjoy!
Recipe Variations
- Use snow peas instead. Snow peas can easily be substituted for the snap peas, but you’ll want to reduce the cooking time down to just 2-3 minutes, since they are much thinner and cook very fast.
- Try a different mushroom. Shiitake mushrooms can be replaced with sliced crimini mushrooms, although they won’t be as flavorful.
- Drizzle with olive oil. Olive oil can be used instead of the sesame oil if you don’t already have it on hand, but I encourage you to get some. Sesame oil lends so much flavor to this recipe.
Serving Suggestions
These roasted sugar snap peas go great with chicken, pork, steak, or fish – pretty much everything. Easy enough for a busy weeknight, but nice enough to serve for guests. They might even upstage the main dish!
Storing Leftovers
These are best enjoyed right away, but any leftover cooked snap peas should be stored in an airtight container in the refrigerator for up to 3 days. Rewarm gently in the microwave.
More Roasted Vegetables To Try
- Ratatouille {one of the best side dishes ever!}
- Roasted Broccoli {broccoli crack!}
- Parmesan Roasted Cauliflower {nature’s candy}
- Oven Roasted Asparagus {sooo good}
- Roasted Cabbage {with or without bacon!}
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Teriyaki Roasted Sugar Snap Peas
Ingredients
- 12 ounces sugar snap peas (strings removed, if present)
- 4 ounces shiitake mushrooms (stems removed and caps sliced)
- 2 teaspoons vegetable oil
- 1 teaspoon sesame oil
- 1 clove garlic , minced
- 2 teaspoons sesame seeds
- 1/4 teaspoon kosher salt
- 1 scallion , diced small
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon water
- 2 teaspoons brown sugar
- 1 teaspoon honey
Instructions
- Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
- Place snap peas and sliced mushrooms on pan. Drizzle with the vegetable oil and sesame oil, then sprinkle with the garlic, sesame seeds, and salt; toss to coat.
- Transfer to the oven and roast for about 12 minutes or until the pea pods are tender and lightly browned around the edges.
- In the meantime, make the teriyaki sauce: in a small bowl, whisk together the soy sauce, water, brown sugar and honey.
- Drizzle teriyaki sauce over the cooked snap peas and toss with the scallions.
- Serve immediately and enjoy!
This was delicious! I will make this again for sure.
Simple and delicious side dish, thanks!