Roasted Sugar Snap Peas With Shallots And Tarragon |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I usually roast sugar snap peas with garlic and garnish with chopped mint, but shallots and tarragon give this dish a new twist that I loved! Ingredients:
3/4 to 1 lb. sugar snap peas |
2 shallots (to yield about 1/3 cup sliced) |
1 tsp dried tarragon (or fresh - maybe a couple teaspoons chopped) |
sea salt to taste (i used italian black truffle infused sea salt...oh, yum) |
fresh cracked pepper to taste |
drizzle of olive oil (i used less than 1 tbsp) |
Directions:
1. Preheat oven to 350 degrees F.
2. Spread sugar snap peas on sheet with sliced shallots.
3. *Slice the shallots kind of big, like 1/4 - they'll shrink while cooking. See Photo
4. Sprinkle with tarragon, salt and pepper and drizzle with oil. Toss together to coat.
5. Bake for 10 minutes, stirring occasionally, or until shallots are tender.
|
|