Sugar snap peas are available for a short time each spring. This recipe offers a simple method to enjoy the sweetness of both sugar snap peas and shallots.
- 1lbsugar snap peas, trimmed (about 4 cups)
- 2textra-virgin olive oil
Preheat oven to 475F.
Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.