We had some sugar snap peas left over from the farmers’ market, and we were trying to think of a way to use them that didn’t involve the standard steaming or stir frying. So we looked in the refrigerator and it hit us. We had leftover oil from Fennel Gratin that we’d had a few days earlier. Once we had that in mind, it was simple idea to go to roasting the peas.
- 1/2 pound sugar snap peas
- 1 Tbs olive oil (preferably from Fennel Gratin)
- Sea salt (or Kosher salt)
- Sesame seeds for garnish
If you don’t have olive oil leftover from a batch of fennel gratin, don’t sweat it; just use olive oil with perhaps a small amount of red pepper flakes, and you’ll be fine. This dish is really about those sweet sugar snap peas.
Preheat broiler. Turn your oven to broil and adjust a rack as close as possible to the broiler.
Toss peas in olive oil. Simple enough, right? To make it more difficult, sprinkle on a bit of salt, too.
Spread on baking sheet. Place the peas in a single layer, somewhat separated from one another.
Broil. Slide these peas in and broil, checking often, until the peas start to blacken in a few spots.
Serve. Place on dishes and sprinkle with just a few sesame seeds as a garnish.
We really thought this up as a quick way to use up a few peas for lunch, and were really surprised at how good they were (not that sugar snap peas could be bad, mind you). The roasting made the peas even sweeter, and having the slight fennelly taste made these a winner. We would give these peas five stars, but there are so many good ways to have sugar snap peas that we need to leave some room for even better dishes.