Roasted Sugar Snap Peas Recipe (2024)

FAQs

Should sugar snap peas be crunchy when cooked? ›

Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).

Eat sugar snap peas raw or gently boiled so they don't lose that wonderful crisp crunch – they're great in salads or stir-fries.

Sugar snap peas have a relatively short growing season which starts in early spring and wraps up by late summer, with an optional early fall window for some locations.

Sugar snap peas are a tough one to store. Though it's possible to store them unwashed and in a plastic bag in your fridge, they're itching to get on your plate as soon as you get home. If you'd like them to keep longer than a week, try blanching and freezing them to extend their life up to a year!

Can You Eat the Skin of Sugar Snap Peas? Yes! The skin on sugar snap peas is crisp and totally edible. If you purchased loose snap peas from the farmers market or grocery store, chances are they're not trimmed, so you may want to remove the stem and pull the string off the side, both of which can be tough.

Raw sugar snap peas can add crunch to your salads and make them more nutritious. Cut the pods into smaller segments with a knife so they're easier to mix in with your salad, or you can leave them whole. Pair raw sugar snap peas with dips. Dip them into hummus, guacamole, and other kinds of dip.

Do not overcook. When cooked correctly, snap peas will be bright green, retain some of their 'crunch', and be sweet. When overcooked, snap peas become wrinkly, chewy, and can have a bitter flavor. Be careful to remove your snap peas on time!

Sugar snap peas are a cross between snow and garden peas. The pods of snow peas are flatter with small, premature peas, whereas sugar snap peas are more rounded. Both have an identical nutritional profile and very similar flavors although sugar snap peas tend to be sweeter and more flavorful.

Snap peas are better adapted to warm weather than English peas,1 however, they are a cool-weather crop. The earlier in the summer the peas are ready to harvest, the better. In mid-summer, the harvest tends to become sparser.

Why are my sugar snap peas not sweet? ›

Dry soil or cycles of alternating wet and dry soil can also affect taste. An organic mulch between rows will help hold moisture in the soil if this is a problem for you. Were the peas affected by a disease? A virus infection, while sometimes not very detectable, can affect the taste of the peas.

Powdery mildew is a common disease that afflicts many plants, and peas are no exception.

This common fungal disease most often attacks the cucurbit family and beans. It is most often found in mid to late summer and unlike most fungi it doesn't need a lot of moisture.

Older sugar snap peas tend to be more fibrous, making the pod hard to chew.

Don't overcook otherwise peas will shrivel and become tough. Season after cooking - once cooked, immediately add lemon juice (highly recommended) and seasoning(s) of choice.

Sugar snap peas become stringy and tough if left too long, so pick as soon as they start to plump up and make a satisfying snap when bent. Hold the stem as you remove each pod to reduce the risk of damage to the plant.

The whole pod is eaten and has a crunchy texture and very sweet flavor. Snap peas may be eaten raw or cooked. Like snow peas, there may be tough strings at the seams of the pods that need to be removed before being eaten, but stringless varieties are now available.