Sugar Snap Pea Medley

Prep Time: 10 minutes

Cook Time: 9 minutes

Serving: 4


  • 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


  1. Preheat oven to 450° F
  2. Trim the ends and veins of the peas.
  3. Combine the peas, peppers, shallot, oil, thyme and salt in a bowl and mix to cover.
  4. Spread evenly on a parchment lined baking sheet.
  5. Bake for 9 minutes.
1 Comment
  • Ken Alger
    Posted at 13:00h, 13 September Reply

    During the late summer / fall season, I like to add fresh corn (sliced right off the cob). It’s a great use of a previously cooked (left over) cob.

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