Roasted Snow Peas. Perhaps you are already roasting your snow peas, but we certainly were not. Historically, when snow peas were on the menu, Brian would haul out his beloved wok and stir fry them which is a quick cooking method with a not so quick clean-up method.
So the other night when both of us arrived home tired, one from sailing and the other from working, we wanted a quick dinner. We had salmon fillets in the freezer and snow peas in the fridge so the menu was easy. We would do the Maple Soy Salmon recipe from Julia Turshen's wonderfully useful cookbook Small Victories. Brian would stir fry the snow peas. Add our usual green salad and two glasses of wine and there's dinner.
Except I didn't want to stir fry the snow peas. I just wanted to throw everything in the oven. We always have leftover glaze from the Maple Soy Salmon recipe so I suggested that we toss the snow peas with the leftover glaze and roast them in the oven at the same time as the salmon. One cooking method. No standing over a hot stove. Easy clean up of two sheet pans. YES!
And it turns out that roasted snow peas are delicious! And quick! And easy! And nutritious!
Roasted Snow Peas with Maple Soy Glaze
Serves 4
1 lb. snow peas, cleaned with ends trimmed
1 Tablespoon low-sodium soy sauce or gluten free tamari
1 Tablespoon pure maple syrup (feel free to omit)
1 Tablespoon extra virgin olive oil
1/2 to 1 teaspoon ground ginger, depending on your preference.
Salt and pepper to taste
Preheat oven to 425 F.
Toss all the ingredients together and spread evenly on a sheet pan (13 x 18 inches). Roast for 12-14 minutes, rotating the pan 180 degrees halfway through cooking. Serve hot or cold or room temperature as they are delicious at any temperature. Sprinkle with salt and pepper to taste. Pairs especially well with roasted salmon.
Nutritional awesomeness: Snow peas have got a lot of goodness. They are a good source of Vitamin A and Vitamin K. As Vitamins A and K are fat soluble vitamins, the olive oil in the recipe helps your body absorb them.
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