02 Sep Sugar Snap Pea Medley
- 1 lb Sugar Snap Peas (trimmed)
- 1/4 each Red, Yellow, Orange Bell Pepper (cut into strips)
- 1 Shallot (thinly sliced)
- 4 sprigs Fresh Thyme (washed and stripped)
- 1 tbsp Olive Oil
- 6 grinds Himalayan Pink Salt
- Preheat oven to 450° F
- Trim the ends and veins of the peas.
- Combine the peas, peppers, shallot, oil, thyme and salt in a bowl and mix to cover.
- Spread evenly on a parchment lined baking sheet.
- Bake for 9 minutes.