Roasted Snap Peas with Shallots

Roasting brings out a caramelized complexity in the already sweet peas. A scattering of crumbled blue cheese would make a savory addition or substitution for the bacon.

photographer: Ken Burris

Ingredients

• Total Time: 20 minutes

• 1 pound sugar snap peas, trimmed (about 4 cups)

• 1 large shallot, halved and thinly sliced (about 1/4 cup)

• 2 teaspoons extra-virgin olive oil

• 1/4 teaspoon salt

• Freshly ground pepper to taste

• 2 pieces cooked bacon, crumbled (optional)

Directions

1. 4 servings, 1/2 cup each

2. Preheat oven to 475°F.

3. Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.

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