This year I decided to grow sugar snap peas for the first time in my garden; now I think I’m addicted! At first, my favorite part about growing this fine veggie was watching the slender vines grow strong and tall, and taking photographs of the delicate tendrils wrapping around one another for support. The snap pea plant became a piece of art to me and watching it grow became a past time. What’s better is that soon enough they would provide me with a sweet, crunchy pea that would make my mouth water just thinking about it. The days came a went and so did the snap peas, and I realized that at the rate we were snaking on the spring treat it became necessary to add more pea plants to our little garden. Once we got enough peas to make a proper dish I started my research. This is my favorite recipe because of how simple it is, and how divine the flavor!
1/2 pound of sugar snap peas
1 Tablespoon olive oil
Sprinkled fresh thyme
Salt and black pepper to taste (lighter will bring out more pea flavor!)
1 chopped garlic clove
Preheat oven to 450 degrees. Toss all ingredients together in a bowl and stir around. Spread on a cookie sheet and cook for 8-12 minutes, or until the golden brown you prefer.
If you have a sugar snap pea plant at home don’t forget to utilize those cute little tendrils and flowers as a garnish or even a part of your dish. All parts of this pea plant are edible!