Ingredients
½ pound snap peas
1 Tbsp olive oil
1 Tbsp chopped spring onion
1 tsp chopped fresh thyme, or 1/2 tsp dried
Kosher salt to taste
Preparation
Preheat Oven to 450º
Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with spring onions, thyme, and kosher salt.
Bake 6-8 minutes in preheated oven, until tender but firm.
