Sesame Sugar Snap Peas

By Abby Henry Singh November 9, 2017Recipes, Sides

Sugar snap peas are sweet, crunchy and a great healthy snack or side. They’re high in vitamins A, C and K, as well as fiber. Roasting helps bring out their sweetness even more. Glazed with soy sauce, red pepper flakes and sesame seeds, these pods are a great way to add extra veggies to your diet in a delicious way. Chill them and take them with you to your next doctors visit for a snack while you wait.

Ingredients

2 tsp. extra virgin olive oil

2 cloves garlic, finely minced

1 lb. sugar snap peas, trimmed

1 Tbsp. reduced-sodium soy sauce

1/2 tsp. sesame seed oil (can use toasted sesame seed oil)

Pinch of crushed red pepper flakes or to taste

1 tsp. honey

1 Tbsp. toasted sesame seeds

Directions

Place oven rack in highest position and preheat broiler.

In mixing bowl, whisk together olive oil and garlic. Add snap peas and toss to coat well.

On baking dish, place snap peas in single layer. Broil until tender, about 5-6 minutes.

While peas are cooking, mix together soy sauce, sesame oil, pepper flakes and honey.

After removing snap peas from oven, gently toss with soy sauce mixture. Garnish with sesame seeds.

Serve hot or chilled as side dish. Hot is most common.

Makes 4 servings.

Per serving: 90 calories, 4 g total fat (0.5 g saturated fat), 11 g carbohydrate, 3 g protein, 3 g dietary fiber, 140 mg sodium.

 

Recipe from the American Institute for Cancer Research.

 

Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

More posts by Abby Henry Singh