Cooked to al dente perfection and then coated in a simple homemade teriyaki sauce, this easy Roasted Sugar Snap Peas recipe is about to be your new favorite side dish!
One of my favorite green vegetables to cook with are sugar snap peas. I know, I know…seems like I say that about most green vegetables. What can I say, I love them all!
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! If you’re a snap pea hater, this side dish might change your mind.
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.
Roasted Snap Peas Recipe Variations
- 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.
- Shiitake mushrooms can be replaced with sliced crimini mushrooms, although they won’t be as flavorful.
- 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.
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!
Other roasted vegetables we absolutely love!
- 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 simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How to make this snap peas recipe
Roasted Sugar Snap Peas and Mushrooms
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
- 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 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 sesame seeds and salt; toss to coat.
- Transfer to the oven and roast for about 15 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!
Nutrition
Other Notes
Can’t wait to make these.