Three different preparations for sugar snap peas.

In this article, you will learn three different ways to prepare sugar snap peas. Quick, tasty, and completely ready in under 10 minutes. It's easy to neglect a serving of vegetables when your attention is focused on the meal's centerpiece. Having a few go-to recipes for quick sides, like this

In this article, you will learn three different ways to prepare sugar snap peas. Quick, tasty, and completely ready in under 10 minutes.

It's easy to neglect a serving of vegetables when your attention is focused on the meal's centerpiece. Having a few go-to recipes for quick sides, like this one for sautéed green beans with garlic butter or these three for broccolini, is invaluable. Surprisingly, sugar snap peas can also be a tasty addition to a variety of different types of side

How to cook sugar snap peas- three bowls with Garlic sesame snap peas, grilled snap peas with feta and mint, and roasted snap peas with parmesan.

It's common to eat sugar snap peas raw, but they're also delicious when cooked. Keeping the crunchiness while cooking them briefly brings out their natural sweetness.

Each of the three recipes here is perfect for a quick weeknight side. They would be great as a side dish at a barbecue or a relaxed Easter dinner.

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  • Simple ingredients are used, and they are cooked thoroughly in under 10 minutes.
  • Sugar snap peas can now be enjoyed in an entirely new light with this method.
  • And they have a fantastic flavor.

How-to-Video Dish

Check out the video below to learn how to prepare sugar snap peas. Additional cooking demonstrations can be found on my channel.

Useful Pea Varieties

hand holding bag of stringless sugar snap peas

Sugar snap peas are ideal because they have edible pods, are abundant, and are described as "juicy." We used sugar snap peas from a bag, but fresh from the garden would work just as well.

  • While the pods of snow peas can be eaten, the peas themselves don't work as well in these dishes because they are thinner.
  • The pods of English peas are poisonous and should not be used in any way.

Snap peas on the grill

One, oil them up by tossing the snap peas in olive oil or spraying them lightly with spray oil. Sprinkle with salt and pepper

Grill - Either an indoor grill (like this George Foreman grill) or an outdoor grill can be used. It's best to heat the pan for 5-10 minutes before adding the peas.

  • When cooking outdoors, a grilling basket is necessary to prevent food from falling through the grill's openings. Snap peas need only 2 to 3 minutes on each side on a grill set to medium heat.
  • Snap peas should be grilled for two to three minutes on a covered indoor grill.

Snap peas are ready to eat when they are a vibrant green color, as shown above. They get chewy if overcooked, so be careful. Mint, lemon juice, and crumbled feta cheese were added to the mix for this dish.

Fried sugar snap peas

First, heat the pan and oil (in this case, sesame oil) over medium heat.

Second, prepare the peas by including them in the pan, tossing them in the oil, and cooking them for two to three minutes. To avoid overcooking, wait until the greens have turned bright.

3. Season with salt and pepper, and then sprinkle with sesame seeds before serving. There's room for imagination here.


  • Boost the flavor of the sesame oil by including some garlic or ginger.
  • Instead of sesame oil, try this lemon herb seasoning blend (it's delicious).
  • Splash with lime juice and season with chili powder.

Toasted sugar snap peas

First, preheat the oven to 425 degrees Fahrenheit.

Second, get the snap peas ready by mixing some olive oil, panko, Parmesan cheese, and lemon zest with them. Spread out on a baking sheet

Third, roast the snap peas for 8-10 minutes, or until they are a vibrant green.

Cooking advice

Stay away from the stove for too long

If you cook snap peas just right, they'll stay bright green, they'll still have a bit of crunch, and they'll be sweet. Snap peas lose their crisp texture and texture and develop a chewy, sometimes bitter flavor when overcooked. Take care to take out your snap peas at the correct time.

Avoid making a meal with the intention of having leftovers.

Consume these dishes quickly after making them. We snacked on the Garlic Sesame Snap Peas for days after making them because they held up well in the fridge. The lemon juice and mint in the Grilled Snap Peas recipe made them spoil more quickly. Refrigeration did the same thing to the roasted snap peas with parmesan, making them soggy instead of crunchy.

Peas, in their many forms, can be eaten in more ways.

  • How about some sweet chili shrimp stir-fried with vegetables?
  • snap peas are delicious in Thai curries. I cook them for a short time so that they retain some of their crispness.
  • You can either throw them in a salad raw or quickly blanch them. Barley and honey lemon vinaigrette would be a nice complement. Adding feta cheese is a win
  • Sauté bacon, onions, and asparagus in a nonstick skillet for a hearty breakfast scramble, then top with a poached egg.
how to cook sugar snap peas- 3 bowls with different sugar snap peas recipe


Can you eat too many sugar snap peas at once?

YES Vitamin C, vitamin A, vitamin K, and the B vitamins can all be found in sugar snap peas. They are also rich in iron and fiber.

Could frozen snap peas be eaten later?

YES Many times, I've used snap peas in a stir fry or curry and then frozen them for later use. They taste just as delicious after being frozen and thawed, though their crunchiness is diminished. Raw snap peas, like most vegetables, are best when blanched before being frozen.

Do sugar snap peas have edible skins?

Yes The skin has a deliciously sweet and crunchy flavor. English pea skins are too stringy and bitter to eat.

Did you create this? Be sure to leave a comment, rate the recipe, and tag me on social media at @sweetpeasandsaffron!

In this article, we will discuss three distinct approaches to preparing sugar snap peas. Quick, tasty, and fully cooked in under 10 minutes.
  • Prepare a medium-heat setting in a skillet or nonstick pan.
  • Season the snap peas with salt and pepper, then toss them in sesame oil.
  • Put it in the microwave for 2 minutes. The perfect texture for these peas is a slight crunch.
  • Take it off the heat and serve it with sesame seeds if you like.
  • Preheat a grill indoors for a few minutes. Vegetables, like peas, can easily fall through the grates of an outdoor grill if you aren't careful.
  • Toss the peas with a light coating of oil, salt, and pepper.  
  • Peas should be added to the grill and cooked for 2–3 minutes, until they are a vibrant green and just tender. Depending on the size of your grill, you may need to do this in stages.
  • Take the peas off the stove, then add the lemon juice, feta cheese, and mint.
  • Prepare 425 degrees Fahrenheit oven Prepare a baking sheet by lining it with parchment paper.
  • Combine the peas, olive oil, salt, pepper, parmesan, panko breadcrumbs, and lemon zest and toss to combine.
  • Put in the oven for 8-10 minutes after arranging on the baking sheet.
No, you can't replace snap peas with another type of pea; snow peas are too delicate, and English pea pods are inedible. Storage While freshness is best, these recipes can be stored for up to 4 days in the fridge.
Serving: 1 Snap peas with sesame seeds, 1/3 recipe , Calories: 188 kcal , Carbohydrates: 18 g , Protein: 7 g , Fat: 10 g , Trans Fats: 1 g , Sodium: 9 mg , Potassium: 453 mg , Fiber: 6 g , Sugar: 9 g , Vitamin A: 2465 IU , Vitamin C: 136 mg , Calcium: 137 mg , Iron: 5.3 mg

All text and images on Sweet Peas & Saffron are owned by the author and are therefore copyrighted. There is great value in spreading this recipe around. Full recipes may not be copied and pasted to any social media platform.

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