When you first take a bite of the roasted sugar snap peas, it’s a touch of sweetness and Italian seasonings that hit your taste buds. But it’s the mellow acidic sweetness of the balsamic vinegar that completes the taste. The fruity vinegar balances the sweetness in the grape tomatoes and pea pods. This vegetable side dish is easy and quick to make, on the table in less than 30 minutes.
What are they?
Sugar Snap peas are a cross between garden peas and snow peas. Whereas snow pea pods are flat with small premature peas, the snap peas are rounded with mature peas inside the pod.
Both have an identical nutritional profile and very similar flavors. The snap variety have a tendency to be a bit sweeter. Both pea pods are low in calories and very nutritious. Here is a place where you can find out more about sugar snap peas and pea pods.
How to prepare
Before eating the pods they need to be thoroughly washed and the tips need to be trimmed with a sharp knife. Press down with the knife on the tip and pull on the pod. The string on the edge of the pod will come off along with the tip. Do this on either end. If you’re uncertain as how to do it I’ve made a video on how to cut and trim pea pods, just click on the image below.
You don’t need too many ingredients for this delicious vegetable dish:
- Fresh sugar snap peas
- Grape tomatoes
- Italian seasoning
- Balsamic Vinegar
- Kosher salt
- Olive oil
- Crushed red pepper flakes
- Black Pepper
Putting it together
- Ingredients for recipe: sugar snap peas, grape tomatoes, onion, seasoning, olive oil.
- Wash the pods.
- Trim the tips and pull the strings off the pods.
- Form the foil over the baking pan to get it to fit snugly.
- Insert the foil into the pan.
- Put the snap peas into the pan.
- Add the onions
- Sprinkle the pepper flakes and salt over the vegetables.
- Pour olive oil over the vegetables and mix before putting in preheated 425℉ oven for 5 minutes.
Roasting snap peas
10. Add the Italian seasoning and grape tomatoes. Mix well and pop back into oven for additional 8 minutes.
11. Sprinkle balsamic vinegar over the hot vegetables.
12. Place in serving bowl.
13. Serve immediately.
How to use
This is one versatile vegetable. You can prepare and use it many ways:
- raw – great as an appetizer or snack
- steamed – add butter or a light sauce
- microwaved – with a simple seasoning
- roasted – with a little olive oil by itself or with other vegetables
- sautéed – in a skillet with a little oil or butter and seasoning
- stir fried – by itself or with other vegetables for an Oriental dish
Quattro Chiacchiere (a chat)
When we find a recipe we love we test it several times (or twenty) before we share it. This is the third time within in week that we’ve made the roasted sugar snap peas. We still aren’t tired of them.
Yesterday we served them with our Grilled Salmon with Pesto Sauce. I’m making a video on the sauce also. See how colorful the snap peas look with the beautiful salmon. This is one vegetable side that you’ll want to make often.
Tutti a tavolo è pronto!
Un caro saluto e alla prossima.
You may need…
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A good balsamic vinegar is essential in our house. We use it all the time and it really doesn’t take very much to change a recipe from delicious to extraordinary. Try it and see.
What’s new? check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make cooking fun and easy.
Italian Balsamic Roasted Snap Peas
This is one vegetable side recipe that you’ll want to make for company. It’s easy to make for two or ten. The sweet, spicy, and tangy come together perfectly. See if you don’t agree.
If you like this recipe please give it a 5-star rating.
Italian Balsamic Roasted Sugar Snap Peas
- 1 lb sugar snap peas washed and trimmed.
- 1/2 onion small and thinly sliced (about 1/2 cup)
- 1 1/2 cup grape tomatoes
- 1 tbsp olive oil or more to coat the vegetables
- 1/4 tsp Kosher salt
- 1/2 tsp crushed red pepper flakes use less if you don't like spicy
- 1/2 tsp dried Italian seasoning crushed
- 1 tbsp balsamic vinegar
- black pepper pinch
- Preheat oven to 425℉.
- Line a large rimmed baking sheet with aluminum foil for easy clean up.
- In the baking sheet toss together the snap peas, onion, olive oil, salt and crushed red pepper until well coated. Roast for 5 minutes.
- Mix in tomatoes and Italian seasoning. Roast for another 8 minutes more or until vegetables are lightly brown at the edges and tender.
- Sprinkle over the vegetables the balsamic vinegar and black pepper.
- Serve immediately.
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