Roasted Parmesan Sugar Snap Peas

I was on a hunt the other day for some fresh spring peas (I'm pretending it's not still freezing outside) but none of my local grocery stores had them. What I did find was fresh sugar snap peas. Those wouldn't work for the recipe I had in mind but I figured I'd come up with something so I grabbed them.

They look like rounded snow pea pods and, in fact, they're kind of a cross between a snow pea and a regular pea. And, like snow peas, the whole pod can be eaten. Hey, that saved me the trouble of shelling them. I figured everything is great roasted so I drizzled them with olive oil and mixed up a combo of panko breadcrumbs, Parmesan cheese and some seasonings.

After about 20 minutes in the oven they were crispy and delicious. And I'm sure they'll make a great vegetable side dish to some meal or other but...um...I kinda just ate them as a snack. Note to self: next time make more. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

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Roasted Parmesan Sugar Snap Peas

Prep time: 10 MCook time: 20 MTotal time: 30 M

Recipe for crispy, oven roasted sugar snap peas with olive oil, cheese and seasoning.

Ingredients:

• 2 to 3 Cups sugar snap peas
• 2 Tablespoons olive oil
• 1/4 Cup panko breadcrumbs
• 2 Tablespoons grated Parmesan cheese
• 1/4 Teaspoon garlic powder
• 1/4 Teaspoon black pepper
• 1/4 Teaspoon dried oregano
• 1/4 Teaspoon salt, or to taste

Instructions:

1. Pre-heat the oven to 375 degrees.
2. In a bowl, toss the sugar snap peas in the olive oil.
3. Add the breadcrumbs, Parmesan cheese, garlic powder, black pepper, dried oregano and salt and toss to combine.
4. Spread the mixture out in a single layer on a baking sheet lined with parchment paper. Bake for 10 minutes, stir with a spatula and continue cooking for an additional 10 minutes or until crispy and lightly golden brown.

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