In Season
In Season
Quick Roasted Salt and Pepper Snap Peas
Serves 2-4
12 oz snap peas, strings removed
1 tablespoon extra virgin olive oil
2 good pinches coarse salt
3-4 good grindings coarse black pepper
1. Preheat broiler to 500°F.
2. Toss snap peas with extra virgin olive oil. Arrange in single layer on foil lined sheet pan.
Place under broiler and cook 2-3 minutes. Remove from oven and stir. Place back in oven
and broil 2-3 minutes more, or until snap peas are just crisp-tender and have brown spots.
Remove from oven and sprinkle with salt and ground pepper. Serve at once.
Flavor it Up!
Quick Roasted Snap Peas can easily be flavored up with a few additions to the basic recipe.
Why not try adding:
*1 teaspoon fresh lemon zest along with the salt and pepper.
*1 teaspoon fresh lemon zest mixed with 1 teaspoon fresh chopped parsley along with the
salt and pepper.
*Replace the olive oil with sesame oil, toss with fresh minced ginger half way through
cooking, add 2 teaspoons toasted sesame seeds with the salt, and omit the pepper.
*Toss snap peas half way through cooking with 1-2 cloves minced fresh garlic. Toss with
minced fresh herbs along with the salt and pepper.
14
Veg Table
March/April 2014
Veg Table
March/April 2014
15