Parsnip Mash with Oven-Roasted White Cod is delicious, but the real star of this meal is the Roasted Sugar Snap Peas. While I often think of these crunchy veggies as a great option raw on a platter or in a salad, here I turned up the heat and roasted them to create a memorable side dish.
The snap peas still maintain their crunch with a bit of added roasted flavor, as long as you roast on a high heat for a controlled time. There’s almost a smokey flavor that comes with this dish, which I prepare simply as I would any other roasted veggies – a bit of oil, salt and pepper.
Give it a try, and be sure to let me know what you think!
Roasted Sugar Snap Peas
16-ounce bag sugar snap peas
3 tablespoons avocado oil
1/2 teaspoon black pepper
1/4 teaspoon sea salt
Preheat oven to 425 degrees F. Add all ingredients to a bowl and stir to coat evenly. Place in a single layer on a lined baking tray.
Roast for 12 to 14 minutes and serve. I garnished the ones on this plate with Everything But the Bagel seasoning from Trader Joe’s.
Note: If you’re looking for a good parsnip mash recipe, try this version from an earlier post.