I adapted this recipe from the April2003 issue of Bon Appetit Magazine.
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Roasted Sugar Snap Peas
Yields: 6 servings
Prep time: 5 min
Cook time: 2 min
1 pound sugar snap peas*
1 tablespoon extra-virgin
Coarse salt or
Fleur de sel
2 tablespoons chopped fresh chives
* Also called Sugar Peas. These peas are not shelled, as
the entire pod is eaten.
Preheat broiler. Line a large baking sheet with aluminum foil.
Toss peas with olive oil on prepared baking sheet. Spread peas in a single layer.
Broil approximately 2 minutes or just until crisp-tender and they are beginning to brown
in spots, stirring once. Remove from oven and transfer to a serving bowl.
Sprinkle with coarse salt or
Fleur de sel salt, then chives, and serve.
Makes 6 servings.