This recipe roasting sugar snap peas with garlic and Parmesan takes them to a whole new level. Why I never thought of this years ago is beyond me. I mean, I roast just about EVERY other veggie like this.
As usual I use one of the amazing olive oils from Evoolution. I either pick it up in Edmonton or Calgary, but you can order it online and it comes right to your door. Talk about convenience!
3 cups sugar snap peas , trimmed, rinsed, dried
3 tablespoons Roasted Garlic Olive Oil (see notes if using regular olive oil)
1/2 cup panko crumbs
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
salt and fresh ground pepper , to taste
Instructions: Preheat oven to 400F.
Grease a baking sheet with cooking spray or line it with parchment paper and set aside.
Combine sugar snap peas and olive oil in a mixing bowl and toss to coat.
In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.
Add the panko mixture to the sugar snap peas and toss to combine.
Arrange in previously prepared baking sheet in a single layer.
Roast for 15 to 20 minutes, or until crispy, turning once during cooking.
Remove from oven and serve immediately.
Notes: If you do not have garlic olive oil, use 2 tablespoons minced garlic for the peas mixed with regular olive oil. Let it sit for 20-30 minutes first if possible to blend.