I sometimes feel like I live under a rock. I don’t pay close attention to current events unless it’s something one of the guys at home talk about or if I overhear something at work that makes me go online to learn more. A few weeks ago, I didn’t even know that the Winter Olympics had been going on until I started seeing memes about Sochi hotels and it didn’t sink in until I realized my husband was watching Olympic hockey while I was working on food pictures on my laptop.
That under the rock feeling hit me again when I figured out that you can roast sugar snap peas. I mean, it makes sense. It’s a vegetable and you can pretty much roast any vegetable, right?
Roasting pea pods does make them lose their crispness but it makes them even sweeter. Coating them with panko bread crumbs and grated Parmesan adds a different sort of delicious crunchiness that I now sometimes crave.
My grocery store carries the peas in a bin so you can pick through them and get the ones you want. With those, though, you also need to trim the edges and pull off the stringy bits.
I’m too lazy for that.
Instead, my Kroger also carries sugar snap peas in the produce section that are ready to be cooked in the bag that they come in. There is no need to wash, trim or pull anything so the prep for these takes less than 5 minutes. Easy and hassle-free… just the way I like it!
- 1 lb sugar snap peas, trimmed
- 2 Tbsp olive oil
- ½ c panko bread crumbs
- ¼ c finely shredded Parmesan
- ¼ tsp salt
- ¼ tsp pepper
- Preheat the oven to 400°. Line a large rimmed baking sheet with foil and spray with nonstick cooking spray. Set aside.
- In a medium bowl, combine the peas and olive oil. Toss to lightly coat the peas. Add in the panko, Parmesan, salt, and pepper and toss to coat. Spread evenly in the prepared pan.
- Bake, uncovered, until lightly brown and crispy, about 20 minutes. If desired, flip the peas once about halfway through cooking.