Sugar snap peas are delicious raw or cooked. They often come with “strings attached.” These can be removed if they bother you. Like most non-starchy vegetables, they are rich in nutrients, including potassium and vitamin C, and are low in calories and fat. Try them in a salad or with dip as a snack. Here’s a quick recipe for a spring side dish:
½ pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste
1. Preheat oven to 450 degrees F.
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm. Serves 4.
59 calories, 3.4g fat
Recipe from allrecipes.com