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20 min
5 min
6 to 8 servings



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.

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