Sugar Snap Peas Recipe with Mint and Pistachios
This sugar snap peas recipe roasts fresh peas at high heat until tender-crisp, then finishes them with fresh mint, chopped pistachios and a squeeze of lemon. Ready in 20 minutes, Whole30 compatible and naturally vegan.
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If you’re looking for a quick sugar snap peas recipe, roasting is one of the best ways to bring out their natural sweetness. These roasted sugar snap peas come together in about 20 minutes and are finished with garlic, fresh mint, chopped pistachios, and a bright squeeze of lemon. Simple ingredients, big flavor.
Why This Sugar Snap Peas Recipe Works
Sugar snap peas often end up as an afterthought in a stir-fry mix, but roasting them as the star of the dish makes all the difference. High heat develops a slightly caramelized flavor while keeping that signature snap. The mint and pistachio finish adds a layer of freshness and crunch that makes this feel like more than just a simple vegetable side. Whole30 compatible and naturally vegan, it works for just about any table.
Ingredients You’ll Need
- 8 ounces sugar snap peas
- Olive oil
- Garlic
- Salt & pepper
- Fresh mint
- Shelled pistachios
- Lemon
Just a handful of simple ingredients creates a flavorful side dish that feels elegant but is easy enough for a weeknight dinner. Roasted sugar snap peas are also Whole30 compatible and naturally vegan.
How to Make Roasted Sugar Snap Peas
- Preheat your oven to 425 degrees F.
- Rinse sugar snap peas and trim or remove strings, if needed.
- Toss peas with olive oil, garlic, salt and black pepper.
- Spread them on a parchment-lined baking sheet.
- Roast for 12 minutes, until tender-crisp with lightly golden edges.
- Transfer to a serving bowl, then top with chopped mint, pistachios and a squeeze of lemon juice.
These roasted sugar snap peas are the kind of side dish that pairs with just about anything. Serve them alongside grilled salmon, roast chicken or as part of a plant-based grain bowl.
More Ways to Enjoy Sugar Snap Peas
- Quickly cook them in a skilled for my Grilled Salmon with Asparagus-Pea Salad.
- Chop them up raw and toss into salads for extra crunch.
- Stir-fry with sesame oil, fresh ginger and soy sauce.
- Serve alongside homemade hummus or ranch dip as a snack.
Whether you’re serving them roasted, raw or stir-fried, sugar snap peas are one of the most versatile vegetables of spring and summer. But I think they really shine in this simple recipe with just a few flavor enhancers.
Sugar Snap Peas Recipe with Mint and Pistachios
Ingredients
- 8 ounces sugar snap peas
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh mint, chopped
- ¼ cup shelled pistachios, chopped
- ½ lemon
Instructions
- Preheat oven to 425 degrees F.
- Rinse snap peas and remove strings, as needed.
- Add prepared snap peas to a medium bowl with 2 tablespoons olive oil, minced garlic, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss to evenly coat.
- Spread snap peas on a parchment-lined baking sheet and distribute in an even later.
- Roast in the oven for 12 minutes.
- Transfer cooked snap peas to a serving bowl and top with fresh mint and chopped pistachios. Squeeze the juice of ½ a lemon onto the peas.
- Serve.
Notes
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This recipe turned out delicious!