Why Roasted Sugar Snap Peas Deserve a Spot on Your Table
Sugar snap peas are one of those vegetables I always forget how much I love until I make them again. They’re naturally sweet, crisp, and fresh, but roasting them in a hot oven takes things to another level. The edges blister slightly, the sweetness deepens, and suddenly this simple green turns into something you keep snacking on straight from the pan.
This roasted sugar snap peas recipe is one I rely on when I need a fast side dish that still feels thoughtful. It’s unfussy, colorful, and full of flavor, with just enough seasoning to let the peas shine. You’ll notice the aroma almost immediately once they hit the oven—savory, garlicky, and comforting.
Ingredients You’ll Need for Roasted Sugar Snap Peas
This recipe uses everyday ingredients, but together they create a beautifully balanced dish.
Ingredients:
- ½ pound sugar snap peas, ends trimmed
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
I like using red onion here because it softens and sweetens as it roasts, adding both flavor and color to the pan.
Getting the Vegetables Ready for Roasting
Start by preheating your oven to 425°F. A hot oven is key—it helps the sugar snap peas roast instead of steam. Line a large rimmed baking sheet with aluminum foil for easy cleanup. I’ll admit, this step saves me every time on busy nights.
Trim the ends off the sugar snap peas and thinly slice the red onion. Spread both evenly on the baking sheet. Try not to overcrowd them; giving the vegetables some breathing room helps them roast evenly and develop those lightly charred edges.
Seasoning for Big Flavor with Minimal Effort
Drizzle the olive oil over the peas and onion, then toss everything together until well coated. I usually use my hands here—it’s quicker and ensures everything gets evenly coated.
Sprinkle on the garlic powder, Italian seasoning, salt, and pepper. Toss again so the seasoning is distributed evenly. At this point, everything should look lightly glossy and well-seasoned, but not drenched.
Roasting Until Crisp-Tender Perfection
Place the baking sheet in the oven and roast until the sugar snap peas are crisp-tender. This usually takes about 12–15 minutes, depending on your oven.
About halfway through, give everything a quick stir. This helps the peas roast evenly and prevents the onions from browning too quickly in one spot. When done, the peas should still have a slight crunch, with blistered spots and softened, sweet onion slices mixed throughout.
Serving Ideas and Simple Pairings
Serve the roasted sugar snap peas immediately while they’re hot. They make a perfect side dish for roasted chicken, grilled fish, or even a simple pasta dinner. I’ve also served them alongside eggs for brunch, and they disappear every time.
If you want to dress them up a bit, a squeeze of fresh lemon juice or a light sprinkle of grated Parmesan right before serving adds a nice finishing touch.
Easy Variations to Try
This recipe is wonderfully flexible. You can swap Italian seasoning for smoked paprika, chili flakes, or lemon pepper for a different flavor profile. A pinch of crushed red pepper adds gentle heat, while a drizzle of balsamic glaze after roasting gives a sweet-savory contrast.
You can also toss in sliced mushrooms or cherry tomatoes if you have them on hand—just keep an eye on moisture so everything still roasts nicely.
Nutrition Notes
Sugar snap peas are naturally low in calories and rich in fiber, vitamin C, and plant-based protein. Roasting them with olive oil adds healthy fats while keeping the dish light and satisfying. It’s one of those sides that feels indulgent but fits easily into a balanced meal.
Common Questions About Roasted Sugar Snap Peas
Can I use frozen sugar snap peas?
Fresh is best for roasting, as frozen peas release moisture and won’t get the same crisp texture. If you must use frozen, thaw and dry them very well first.
How do I keep them from getting soggy?
Use a hot oven, don’t overcrowd the pan, and avoid adding too much oil. These three things make all the difference.
Can I make these ahead of time?
They’re best fresh, but leftovers can be stored in the fridge for up to two days. Reheat in a hot oven or skillet to bring back some crispness.
What if my peas are too crunchy?
Simply roast them a few minutes longer. Sugar snap peas should be tender but still have a bite—adjust to your preference.
This roasted sugar snap peas recipe is proof that simple ingredients, treated well, can turn into something genuinely crave-worthy. It’s the kind of side dish that quietly steals the spotlight.
