Remember how I said I probably wouldn’t do much more roasted vegetables now that it’s getting warmer? Um, just forget about that, OK? 😀
Usually fresh peas barely make it into the house in the summer. We always plant plenty of edible podded peas and somehow 90% of them get eaten in the garden. These didn’t come from our garden, I just couldn’t wait so I ended up buying some(and hid some away to try this out!). I had heard of roasting snap peas but never tried it, so this was my chance. I didn’t want just plain roasted snap peas so this happened.
I’ll be totally honest – I didn’t think it would be this spectacular of a combination, but it was so delicious I had to post it. I ate this for lunch. Just this, nothing else. Even the kids had a bowlful each! The sweet peas, salty cheese and toasty roasted nuts. Yum! Could not have been better. And it didn’t take too long in the oven. I think I’ll be roasting more veggies than I think this summer.
Just a couple notes, I’ll be closing the entries for the Coconut Oil Giveaway later today, so enter now if you haven’t already and I’ll announce the winner in my post tomorrow. Thank you to everyone that’s filled out the Food Doodles Survey, your help is so appreciated! If you haven’t already, please fill it out and leave me some constructive criticism or just some recipe suggestions.
Serves 4-5 as a side
- 5-6 C fresh snap peas
- 1-2 tbsp oil
- a generous pinch of salt
- 1/2 C feta cheese, crumbled of diced
- 1/2 C roughly chopped raw almonds
Preheat the oven to 425 degrees.
On a baking sheet, lay out the snap peas and drizzle with oil. Sprinkle with salt and toss to combine. Sprinkle the cheese and nuts over the snap peas and roast in the oven for 9-10 minutes until the almonds are roasted and the peas are bright green and tender but still firm. Serve immediately.