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Snow peas or Sugar snap peas are some of the first produce to harvest, besides some of the cold weather crops like kale and chard and spinach. I chose to plant snow peas this year, and the vines are beautiful. They have little pink blossoms instead of the white ones I have had every other year with snap peas.
Aren’t these pretty?
Call me silly but I just want to capture this image and look back on it in the long cold rainy days next winter.
Hoping to get a lot of snow peas, and hopefully be able to put some away in the freezer for soups and stir frys this winter. However so far they have been going either straight into my mouth while picking or into salads, or being baked like this, which is so simple and tasty.
Snow peas or sugar snap peas can be used in this recipe. If you don’t have a garden check out your local farmer’s market.
Ingredients
- Snow peas or sugar snap peas
- olive oil or coconut oil
- Thyme
- Black pepper
- Sea Salt or Herbamare
- minced garlic
- 1 large shallot sliced thin
Instructions
- In large bowl with lid toss the peas with oil.
- Spread on parchment lined baking sheet.
- Sprinkle with Thyme, pepper and salt.
- Sprinkle minced garlic and sliced shallots over top of peas.
- Bake at 400 degrees for 8-10 minutes.
Tags: simple vegan
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