Whole 30 Whole30 Roasted Snap Peas
Snap peas are already one of the most satisfying vegetables to snack on raw, but roasting them at high heat takes things to a completely different level. Tossed in olive oil with garlic powder, smoked paprika, and a touch of black pepper, they come out of the oven blistered, fragrant, and just barely tender with that signature snap still intact. The trick of preheating the baking sheet means the peas hit a hot surface the moment they go in, giving you those gorgeous charred spots instead of a soggy, steamed result. Everything in this recipe is completely compliant — no sneaky additives, no sauces to scrutinize, just whole ingredients you can feel good about. A finish of flaky sea salt right before serving makes the flavors pop in the best way. This makes four servings, so it's easy to throw together as a weeknight side or a shareable snack when you're deep in a reset and craving something that actually feels indulgent.
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Learn more →Ingredients
4 servings
- 1 lb snap peas, strings removed
- 1 ½ tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp onion powder (optional)
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and place a rimmed baking sheet on the center rack while the oven heats.
- 2
In a large bowl, toss the snap peas with the olive oil, garlic powder, smoked paprika, salt, pepper, and onion powder, if using, until evenly coated.
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