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Roasted Sugar Snap Peas with Grape Tomatoes in a white bowl.
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5 from 10 votes

Italian Balsamic Roasted Sugar Snap Peas

Sweet Sugar snap peas and grape tomatoes combine with onion, hot red pepper flakes and Italian seasoning to give you a spicy vegetable side. You finish the dish with a touch of balsamic vinegar which balances the sweetness of the vegetables.
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: vegetable side
Cuisine: American-Italian
Servings: 4 people
Calories: 99kcal


  • 1 lb sugar snap peas washed and trimmed.
  • ½ onion small and thinly sliced (about ½ cup)
  • 1 ½ cup grape tomatoes
  • 1 tablespoon olive oil or more to coat the vegetables
  • ¼ teaspoon Kosher salt
  • ½ teaspoon crushed red pepper flakes use less if you don't like spicy
  • ½ teaspoon dried Italian seasoning crushed
  • 1 tablespoon 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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Make it as spicy as you like by adding additional red pepper flakes. 
Experiment with a good fruity balsamic vinegar. Now is not the time to skimp on quality. 


Calories: 99kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 379mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1772IU | Vitamin C: 77mg | Calcium: 62mg | Iron: 3mg