Roasted Sugar Snap Peas
Happy Taste of Home Tuesday! I can't believe it's been 3 years since I was selected to be a Volunteer Field Editor for Taste of Home magazine! I started reading them way back in the 90s when my Gram subscribed, and I've got almost every issue back to the premiere. I've had two recipes published and have made more than 225 recipes from the magazines, cookbooks and their website. They're always winners with my family!
I hit the local farmstand over the weekend and they had beautiful sugar snap peas, and it only took me a few minutes of searching my pinterest board to decide what to make. I love roasted vegetables so much more than boiled or steamed ones. These Roasted Sugar Snap Peas are super fast and super delicious. I was unable to find a shallot, so I used Bermuda onion instead. To be honest, I made them in the afternoon so I could take pictures intending on eating them with dinner. They didn't last that long. Crisp but tender, perfectly seasoned. The Test Kitchen knocked it out of the park with this one, and it definitely is going into the menu rotation.
On Tuesdays I like to share what my fellow Volunteer Field Editors are making. This week, Angela made Parmesan Butter Dips that I know we are going to love! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor? Check out the requirements and apply here.
Roasted Sugar Snap Peas
I hit the local farmstand over the weekend and they had beautiful sugar snap peas, and it only took me a few minutes of searching my pinterest board to decide what to make. I love roasted vegetables so much more than boiled or steamed ones. These Roasted Sugar Snap Peas are super fast and super delicious. I was unable to find a shallot, so I used Bermuda onion instead. To be honest, I made them in the afternoon so I could take pictures intending on eating them with dinner. They didn't last that long. Crisp but tender, perfectly seasoned. The Test Kitchen knocked it out of the park with this one, and it definitely is going into the menu rotation.
On Tuesdays I like to share what my fellow Volunteer Field Editors are making. This week, Angela made Parmesan Butter Dips that I know we are going to love! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor? Check out the requirements and apply here.
Roasted Sugar Snap Peas
Ingredients
1 package fresh sugar snap peas (8 ounces) trimmed
1 tablespoon chopped shallot (I used bermuda onion)
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.
Yield: 2 servings.
1 package fresh sugar snap peas (8 ounces) trimmed
1 tablespoon chopped shallot (I used bermuda onion)
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.
Yield: 2 servings.
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