Snap peas have been calling my name recently!
Answering the call, was this recipe for Lemony Snap Peas on Garnish with Lemon and wanted to put my own twist on it.
Instead of boiling the pods, I tossed them with a small amount of oil and threw them under a screaming hot broiler for a couple of minutes until they blistered and got a little bit of a char on them.
Still holding on a to a bit of their crispness, I tossed the broiled snap peas into GwL’s lemony vinaigrette recipe… and the rest is delicious history!
Roasted, Lemony Snap Peas
Adapted from: Garnish with Lemon
- 12 ounces of trimmed snap peas
- 1/2 Tablespoon of olive oil
- 1/2 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1 shallot, minced
- 1 Tablespoon of chopped parsley
- Salt and pepper to taste
Toss trimmed snap peas in a 1/2 Tablespoon of olive oil and season with salt and pepper. Place under a preheated broiler and broil until snap peas have a bit of a char (2-3 min) but still retain some of their crispness.
In a large bowl, mix together lemon zest, juice, olive oil, mustard, sugar, parsley and shallot. Add your snap peas to the vinaigrette and toss to coat! Taste and season with additional salt and/or pepper, if needed.