To start this post off right, I feel like I have to be completely honest with you guys about something. I know I’ll probably get some backlash for it, but that’s OK. I can take it.
Here goes…
I hate sugar snap peas!
There, I said it. I know, I know. The horror. How can I hate sugar snap peas? They are literally everyone’s favorite vegetable (or so it seems). I mean, even the people who aren’t “vegetable people” love sugar snap peas …But not me.
In any case, I’m not someone who refuses to eat a food just because I don’t like it. Sure, I have plenty of other reasons to not eat certain foods – reasons like: I enjoy not having the feeling of knives coming out of my stomach. I like when my joints don’t pop, ache and swell. I like when the sun doesn’t feel like it’s piercing my temples and when I can move from the couch. Reasons like those …but not just because I don’t like a food. That’s why I made this recipe. I was determined to find a way to prepare snap peas so that I would actually enjoy eating them.
(I really have got to stop starting these recipe posts out by trying to scare you away.)
That’s how this recipe came to be. It’s not terribly exciting (as in the ingredients are super simple) but it is pretty darn delicious nonetheless. It was inspired by one of my all-time favorite dishes from a local restaurant here in Denver – Crispy Fried Brussel Sprouts topped with fresh Honey-Vinegar Apples and Pistachios. There’s something about that warm, slightly charred/crisped veggie texture topped with raw, crunchy sweet apples and nuts that is ridiculously good. I thought, why not give it a try? I’m so glad that I did! Dare I say, this recipe even made me a believer that sugar snap peas are actually delicious.
Once again in my life, I realize that a shift in paradigm is not only totally possible but likely if I set my mind to it. Maybe I should remember that in more important areas than just learning to like my veggies? Maybe.
In any case, I hope you enjoy this recipe as much as I did…
Sesame Roasted Snap Peas with Apple Carrot Asian Slaw (gf, df, v, paleo)
Yield
4 servings
Time
15 minutes active, 55 min total
Ingredients
For the Sesame Snap Peas:
4 cups Fresh Snap Peas
2 tsps. Avocado Oil
½ tsp. Sesame Oil
1/8 tsp. Salt
¼ tsp. Ginger Powder
One Pinch Pepper
For the Slaw:
1 Fuji Apple
2 large Carrots
1 tsp. Sesame Oil
3 tsps. Rice Vinegar
1 tsp. Coconut Nectar
¼ tsp. Ginger Powder
1/8 tsp. Garlic Powder
1/8 tsp. Salt
1/8 tsp. Pepper
Garnish (Optional but highly recommended):
¼ cup Pistachios, roasted and salted
1/8 cup Green Onion, chopped
1 Tbsp. Sesame Seeds, toasted (I used black sesame seeds but any will work)
Process
- Preheat oven to 325ºF.
- Line two sheet pans with parchment paper. Set aside.
- In a large bowl, toss together all ingredients for the snap peas (snap peas, avocado oil, sesame oil, salt, ginger powder, and pepper).
- Spread snap peas out into a single layer on the prepared sheet pans.
- Place snap peas in the preheated oven for about *40 minutes, stirring occasionally.
- Meanwhile, cut the apple and **carrots into small strips.
- In a medium bowl, toss the apple and carrots with the other slaw ingredients (sesame oil, rice vinegar, coconut nectar, ginger, garlic, salt, and pepper). Refrigerate until ready to use.
- Prep the garnish (pistachios, green onion, and sesame seeds). Set aside.
- Once the snap peas are finished roasting, remove from the oven and place immediately onto a serving dish.
- Top with the fresh carrot apple slaw and sprinkle with prepared garnish.
- Enjoy!
*adjust time depending on desired char OR alternatively, you can broil the snap peas for a faster roasting time – just watch closely and stir more often.
**I used a vegetable peeler for cutting the carrots into strips.
Sesame Roasted Snap Peas with Apple Carrot Asian Slaw (gf, df, v, paleo)
Yield
4 servings
Time
15 minutes active, 55 min total
Ingredients
For the Sesame Snap Peas:
4 cups Fresh Snap Peas
2 tsps. Avocado Oil
½ tsp. Sesame Oil
1/8 tsp. Salt
¼ tsp. Ginger Powder
One Pinch Pepper
For the Slaw:
1 Fuji Apple
2 large Carrots
1 tsp. Sesame Oil
3 tsps. Rice Vinegar
1 tsp. Coconut Nectar
¼ tsp. Ginger Powder
1/8 tsp. Garlic Powder
1/8 tsp. Salt
1/8 tsp. Pepper
Garnish (Optional but highly recommended):
¼ cup Pistachios, roasted and salted
1/8 cup Green Onion, chopped
1 Tbsp. Sesame Seeds, toasted (I used black sesame seeds but any will work)
Process
- Preheat oven to 325ºF.
- Line two sheet pans with parchment paper. Set aside.
- In a large bowl, toss together all ingredients for the snap peas (snap peas, avocado oil, sesame oil, salt, ginger powder, and pepper).
- Spread snap peas out into a single layer on the prepared sheet pans.
- Place snap peas in the preheated oven for about *40 minutes, stirring occasionally.
- Meanwhile, cut the apple and **carrots into small strips.
- In a medium bowl, toss the apple and carrots with the other slaw ingredients (sesame oil, rice vinegar, coconut nectar, ginger, garlic, salt, and pepper). Refrigerate until ready to use.
- Prep the garnish (pistachios, green onion, and sesame seeds). Set aside.
- Once the snap peas are finished roasting, remove from the oven and place immediately onto a serving dish.
- Top with the fresh carrot apple slaw and sprinkle with prepared garnish.
- Enjoy!