Sugar Snap Peas That’ll Make You Forget Everything Else

Have you ever roasted veggies and just thought, *why isn’t everything like this?* Like, seriously. These roasted sugar snap peas are gonna change your veggie game forever.

So, I was at my local farmer’s market (you know, the one where the tomatoes are like little bursts of sunshine?), and I spotted these sugar snap peas. They were so fresh—like they just jumped out of some cartoon garden! I literally could not resist. I was like, “Okay, you’re coming home with me.”

Okay, Let’s Talk Ingredients

Alright, so here’s the deal. You’ll need just a handful of goodies, and you can snag them on your next grocery run.

– 1 pound sugar snap peas (make sure to snap off those stringy bits!)
– 1 tablespoon olive oil (extra virgin if you wanna be fancy)
– 1/2 teaspoon kosher salt (or whatever salt you have, no judgment!)
– 1/4 teaspoon coarse ground black pepper (I go a little heavy sometimes… shhh)
– 1/4 teaspoon garlic powder (totally optional, but who are we kidding? Garlic is life.)

You’re gonna love how simple this is. Like, you won’t have to search for some weird ingredient in the back of your pantry.

So Here’s Why I Make This Constantly

Okay, so here’s the thing: I started making these when I realized my friends were coming over, and I needed something quick but impressive. You know that feeling when you whip something up and everyone’s like, “OMG, this is SO good!”? Yeah, that’s the vibe I wanted! Plus, these peas are like little green jewels, and they taste amazing. The first time I made them, I was just throwing together whatever I had, and I ended up devouring the entire batch myself. Whoops. But also, yum.

The One Trick That Changes Everything

Listen up, the secret is all in the roasting temperature. Preheat that oven to a sizzling 450ºF — trust me, it makes them crispy and caramelized in the best way. If you roast at a lower temp, they just kinda wilt instead of getting that *I’m a cute little crunchy snack* vibe.

Don’t Mess This Up (My Top Tips)

– Don’t overcrowd the baking sheet! If you pile them all on top of each other, they’ll steam instead of roast. And we don’t want soggy peas, right?
– Keep an eye on ‘em! Bake for 10 to 12 minutes, but check at 10. You want them tender but not mushy.
– Don’t skip the salt. Seriously, it transforms everything and really brings out that sweetness!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so here’s the thing—good luck storing these if you have anyone else around. They’ll vanish before you can even think about leftovers. But if you do have some left (lucky you!), just toss them in an airtight container in the fridge for up to 2 days. They’re best fresh, but you can reheat them in the oven for a few minutes to get that crunch back.

If You Liked This, You’ll Probably Like These Too

If you’re vibing with these peas, you’ll definitely wanna try my roasted broccoli (it’s like the cool cousin of these peas) or sweet potato fries (because carbs, duh). And don’t sleep on my garlic green beans—they’re basically a miracle!

So, what about you? What’s your go-to veggie recipe when you need to impress? Let’s chat about it! 🍽️