Roasted Sugar Snap Peas with Black Pepper
- 2 pounds sugar snap peas
- Olive oil, to coat
- Fine sea salt
- Coarse black pepper
Preheat the oven to 450 degrees F.
Coat the snap peas lightly with olive oil. Season with sea salt and lots of black pepper. Roast (in a single layer on a baking sheet or divide between 2 sheets) until browned at the edges but still with some bite left to them, 10 to 12 minutes.
Recipe courtesy of Rachael Ray