Need a super quick and easy side dish that everyone – even your pickiest eater, will love? These easy sugar snap peas are ready in less than 20 minutes and require just seven ingredients. What could be simpler to add something fresh and green to your Thanksgiving table?
I love adding something unexpected to our Thanksgiving meal. Snap peas are perfect- most people love them, and they’re unexpected! They’re probably my favorite veggie. I’ve been known to eat them straight from the bag and toss a couple to my sweet little pups. They love them too!
What Is A Sugar Snap Pea?
Snap peas are a cross between a snow pea (like you get in your Chinese take out) and an English pea (traditional pea).
The English pea is sweet, but the pod is too thick to be eaten. The snow pea has a thin, crunchy pod with tiny peas inside. By combining the two, we are blessed with a sweet, crunchy pod with sweet, plump peas inside that is to be consumed in its entirety.
The pod, when broken in half, will make a snapping sound, like a green bean. They have a string down their backs that’s tough and should be removed before eating.
Sugar snap peas are less starchy than English peas and rich in Vitamin C, Vitamin K, and folate. They’re low calories and high in fiber, which helps digestion and heart health.
Previously, snap peas were in season during the summer months, but now, you can usually find them in your grocery produce section all year ’round.
Buying And Storing Snap Peas
Look for snap pies that are bright green, firm to the touch, and free from blemishes.
Store them in the refrigerator in a perforated plastic bag, and try to use them as quickly as possible as they lose sweetness with age. But, I mean, don’t we all?
How to Select and Store Sugar Snap Peas
Choose sugar snap peas that are a bright green color all around the outer shell. They should be firm and free from blemishes.
Store peas in the crisper section of the refrigerator in a perforated plastic bag. For the sweetest flavor, serve the sugar snap peas as soon as possible after you purchase them. Ideally you want to cook and enjoy the sugar snap peas within two days. Wash them under cool running water when ready to eat.
How To Prep Snap Peas
Luckily, there is very little prep to snap peas. They do have a string down the back of the pod that is tough and should be removed.
It’s very easy to remove the string. Simply cut off the stem end and pull the string down the pod. Done! Even easier is to buy them already prepped.
Can I make Easy Snap Peas Ahead Of Time?
Snap peas are best eaten as soon as possible. However, you can make these Easy Snap Peas up to 2 days ahead of time and store them in a tightly covered container in the refrigerator.
To reheat, I like to add them to a saute pan over medium heat and toss them in the pan. Gently turn the peas until warm through – about 5 minutes.
More Thanksgiving Vegetable Sides
Sweet And Sour Shaved Brussels Sprouts Salad
Broccoli Cauliflower Alfredo Casserole
How To Eat Sugar Snap Peas
- Slice into halves and toss, raw, into salads.
- Dip the whole, raw pod into your favorite dip or hummus.
- Add to your stir-fry and pasta dishes for beautiful textural contrast.
- Saute or steam them. Take care not to overcook the pods. You want to keep their sweet, tender-crisp texture.
Easy Sugar Snap Peas
Easy Sugar Snap Peas is a quick and easy side dish recipe that takes full delicious advantage of the delicious sugar snap peas. Sweet, tender-crisp, and fresh tasting, this recipe is ready in less than 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4 – 6 1x
- Category: Side Dish
- Method: Saute
- Cuisine: American
Ingredients
- 1 ½ pounds sugar snap peas
- 2 tablespoons butter
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Pinch sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Remove the strings from the sugar snap pods. Cut off the stem end and pull the string down the back of the pod. Set aside.
- In a large saute pan or skillet, melt the butter over medium-high heat.
- Add the snap peas to the skillet.
- Sprinkle the salt, pepper, sugar, garlic powder, and onion powder over the peas. Toss the peas to coat each with seasonings and butter.
- Saute, tossing often for 3 to 5 minutes until the pods are bright green and crisp tender. I like to stop tossing for the last minute to allow the bottom few to brown just a little. Don’t overcook the peas. You want them to retain both their green color and crispness.
- Serve warm.
Nutrition
- Serving Size: 1