Roasted Sugar Snap Peas Recipe (2024)

FAQs

How to cook sugar snaps? ›

Directions. Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.

Snap peas are best eaten raw or briefly cooked, such as in stir-fries or quick sautes. For a simple side dish, steam or blanch snap peas, then season with a bit of butter, salt, and pepper. Although stringless varieties are available, most sugar snap peas need to have the stringy seams removed before eating.

Snap peas are also known as sugar snap peas and are a cross between snow peas and garden peas. The whole pod is eaten and has a crunchy texture and very sweet flavor. Snap peas may be eaten raw or cooked.

Make sure to de-string your pods.

Make sure to remove the fibrous strand where the pod is sealed together before you eat your sugar snap peas. Leaving the string in the pod may yield a dish with an unpleasantly chewy texture.

Good growing temperatures are between 55°F and 65°F. Peas need less fertilizer than other crops.

Sugar snap peas become stringy and tough if left too long, so pick as soon as they start to plump up and make a satisfying snap when bent. Hold the stem as you remove each pod to reduce the risk of damage to the plant.

Peas are very frost tolerant. Peas are cool weather plants, hardy down to 20 degrees (28 degrees F when flowering).

Powdery mildew on peas. Symptoms of powdery mildew begin with white powdery spots that occur first on the upper surface of the oldest leaves and stipules and then on stems and pods. Warm dry weather accompanied by cool nights with dews is conducive to the spread of this disease.

Plants that grow too quickly may end up with a bitter or bland taste. One trick is to plant in a spot where it will get some shade during the hottest part of the day. Or try planting a little earlier in the spring, if possible, or plant a midsummer crop for fall harvest.

Raw sugar snap peas can add crunch to your salads and make them more nutritious. Cut the pods into smaller segments with a knife so they're easier to mix in with your salad, or you can leave them whole. Pair raw sugar snap peas with dips. Dip them into hummus, guacamole, and other kinds of dip.

How many sugar snap peas should I eat? ›

Three heaped tablespoons of raw or cooked sugar snap peas count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight). They're a good source of vitamin C and manganese.

Whichever pea you prefer can be a low-calorie, nutritious addition to your diet. Sugar snap peas and snow peas share identical nutritional profiles and are less starchy than a typical shelled pea. They're also low in calories and provide many nutrients, including fiber, vitamin C, vitamin K and folate.

Sugar snap peas CAN be eaten raw or cooked briefly. Think stir-fries or simple sautés such as this one. Even though stringless snap peas are available, the ones you normally find have stringy seams that need to be removed before cooking/eating.

Can You Eat the Skin of Sugar Snap Peas? Yes! The skin on sugar snap peas is crisp and totally edible. If you purchased loose snap peas from the farmers market or grocery store, chances are they're not trimmed, so you may want to remove the stem and pull the string off the side, both of which can be tough.

Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook.

Sugar snap peas are small, crunchy and sweet peas. The entire pod is edible and can be used in various recipes.