I’ve recently discovered how delicious roasted vegetables can be, either as a component of the main dish or as a side. Moreover, they’re very convenient, as you just put them in the oven and maybe toss them around from time to time, leaving you free to work on other aspects of the meal.
This recipe comes from the blog Clean Green Simple.
1/2 pound sugar snap peas
1 tbs olive oil
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Set aside.
Toss the peas, oil, thyme, salt, pepper, and garlic powder around in a zip top bag until everything is well-coated. Spread the peas on the baking sheet and pop them in the oven for 8-12 minutes. Mine were pretty much perfect at the 10 minute mark.