I think sugar snap peas may be my new favorite vegetable.
I like them raw, roasted stir fried, steamed, whatever! Just get them in my mouth! They’re low-carb, travel friendly, and super tasty – what’s not to love?
There are some vegetables that I used to ALWAYS eat raw. The thought of roasting carrots or celery or snap peas didn’t even cross my mind. I would eat these veggies only if they were dipped in hummus. Or more recently, Primal Kitchen Paleo Ranch or Chipotle Lime Mayo. I mean, there’s nothing better than Primal Kitchen, am I right? In fact, I love them so much that I got y’all a discount code! You can use code WELLBYMICHELLE for 10% off their site! But that’s not what this post is about…back to the sugar snap peas.
But let me tell you what. Roasted veggies are where it’s at. All veggies taste better roasted – I promise you that. So if you’re not much of a vegetable lover, try roasting them! The flavor, the texture, the taste is a thousand times better.
My formula for perfect roasted veggies is always 400º, garlic, and salt. Can’t go wrong. But recently I’ve had fun building on my perfect formula with other flavors. Curry, cayenne, and my beloved taco blend are always on hand.
This version features one of my latest obsessions: smoked salt! Y’all know I’m pretty liberal with salt in my recipes and this salt is no different. It’s so good that I want to eat it plain. I want to put it on everything I eat. Heck, I’d bathe in it if I didn’t already have 12 bags of epsom salts.
This recipe goes great with almost anything, but I’ve been enjoying it alongside burgers, salmon, and pulled pork. So so good. Show me how you’re enjoying this recipe!
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| Prep Time | 2 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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- 1 pound fresh sugar snap peas
- 1/4 cup avocado oil
- 2 Tbsp coconut aminos
- 1 1/2 Tbsp garlic powder
- 1 Tbsp smoked salt
Ingredients
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- Preheat oven to 400º.
- Spread out the sugar snap peas on a large baking sheet. Toss with oil, garlic powder, salt, and coconut aminos.
- Roast in oven for 20 minutes, tossing 15 minutes through.