Tuesday, September 9, 2014
Sugar Snap Peas
Sugar Snap Peas
makes 4 servings
1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste
Preheat oven to 450 degrees F (230 degrees C).
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.
Bake 6 to 8 minutes in the preheated oven, until tender but
firm.
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