Roasted Parmesan Snap Peas bring a delightful crunch and savory flavor to your table. These golden-brown snap peas, coated with panko, parmesan, and a hint of garlic, make for an irresistible treat that’s quick and easy to prepare.
No more boring vegetables; Roasted Parmesan Snap Peas are here to elevate your meal. The combination of crispy panko and rich Parmesan with the freshness of snap peas creates a side dish that’s not only delicious but also nutritious. It's the perfect way to add a touch of gourmet to your everyday meals.
What to Serve with Roasted Parmesan Snap Peas
These snap peas pair wonderfully with a variety of main dishes. Serve them alongside grilled chicken or fish for a light and healthy dinner. They also complement a hearty steak or a savory pork roast beautifully. For a vegetarian option, try them with a creamy risotto or a quinoa salad.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to three days. To reheat, spread the snap peas on a baking sheet and warm them in a preheated oven at 350°F for about 5-7 minutes, or until heated through. This will help maintain their delightful crunch.
Parmesan Roasted Snap Peas
- 2 cups sugar snap peas, trimmed
- 1 1/2 tablespoons olive oil
- 1/3 cup panko
- 3 tablespoons finely shredded parmesan cheese
- Salt, to taste
- Ground black pepper, to taste
- 1/4 teaspoon garlic powder
- Preheat oven to 400°F. Line a baking pan with parchment paper.
- Rinse and fully dry the sugar snap peas.
- Toss peas with olive oil. Mix the panko, parmesan, garlic powder, salt, and pepper. Add the panko mixture to the bowl with the peas and toss to combine
- Spread the peas out on the pan in a single layer. Bake for 15 - 20 minutes, flipping the peas over halfway through, until crispy. Serve hot.
