Garlic-Parmesan Sugar Snap Peas

One of the things I love about summer is the seasonal produce that comes out. To name a few, watermelon, cherries, strawberries blueberries, peaches, and apricots can be purchased freshly grown right now. The strawberries are so sweet and delicious, I could eat a whole package of them!

Sugar snap peas are a cross between English shelling peas and Chinese snow peas.

This delicious delicacy is generally in season from late winter until the end of Spring. They are adorned with natural sweetness and have a satisfying crunch when you bite them. They are both a fruit and a seed and are packed with lots of great nutrients. They do not have a membrane in the pod, and like snow snap peas, we are able to eat the entire pod. After all, who wants to peel all the pods anyway?

This recipe takes sugar snap peas to a whole new level! They are coated with olive oil and rolled in a heavenly mixture of Parmesan cheese and panko breadcrumbs. This gives this delightful little vegetable even more of a tasty crunch. Then they are roasted to magnificence at a high heat. Make sure you set your timer for this one, and check them constantly. They should be a beautiful, bright green when you take them out of the oven.

This recipe will serve and will serve 6 people who will devour this crispy, yummy side faster than you can “snap” your fingers!

Ingredients for Garlic Parmesan Sugar Snap Peas

3 cups sugar snap peas
3 tbsp. olive oil
1/2 cup panko crumbs (or breadcrumbs)
1/4 cup grated Parmesan cheese
Zest of one lemon
Juice of one lemon
1 tsp. salt
1/2 tsp. freshly ground black pepper

Preheat oven to 400°F.

Grease a baking sheet with cooking spray or line it with parchment paper and set aside.

In a separate bowl, mix together the panko crumbs and parmesan cheese.