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Easy Roasted Sugar Snap Peas Recipe with Garlic and Lemon

Easy Roasted Sugar Snap Peas Recipe

Fresh sugar snap peas are coated with olive oil, salt, pepper, and optional garlic before roasting until crisp-tender with lightly browned, blistered spots. Finish with lemon juice or zest for a bright, simple dinner side.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound, approximately 4 cups Fresh sugar snap peas
  • 1 tablespoon Extra-virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Flavorings
  • 1 small clove Small garlic clove, finely minced
  • 1/4 teaspoon, instead of fresh garlic Garlic powder
Optional Finishing Ingredients
  • 1 teaspoon Fresh lemon juice
  • A little Fresh lemon zest

Method
 

Step-by-Step
  1. Preheat the oven to 425°F. Rinse the sugar snap peas, pat them completely dry, remove the stem ends, and pull away any fibrous strings that remain attached.
  2. Place the prepared peas in a bowl and toss with the olive oil, kosher salt, freshly ground black pepper, and optional minced garlic or garlic powder.
  3. Spread the peas in a single layer on a large rimmed baking sheet, leaving space between the pods so hot air can circulate.
  4. Roast for 10–12 minutes, stirring or shaking the pan once halfway through, until the peas are bright green with lightly browned, blistered spots.
  5. Remove from the oven and finish with fresh lemon juice or grated lemon zest, if desired. Serve immediately while the peas are warm and crisp-tender.

Notes

Drying the peas thoroughly and avoiding a crowded pan are the keys to browning instead of steaming. For a 450°F oven, begin checking after about 8–10 minutes because the peas will brown more quickly.