From inthekitchenwithkath.com
(Adapted from Molly Stevens’ recipe in All About Roasting)
Doubles easily, but use 2 large baking sheets so the sugar snap peas aren’t too crowded.
I used Mann’s Stringless Sugar Snap Peas. If yours have strings, you’ll need to remove them first.
1 pound stringless sugar snap peas
2 tablespoons extra-virgin olive oil
2 tablespoons white or black sesame seeds (preferably not hulled)
¼ teaspoon kosher salt
1. Preheat the oven to 475˚.
2. Spread the sugar snap peas out on a large rimmed baking sheet, lined with parchment paper if you wish.
3. Drizzle the olive oil over the peas and toss them so they are well-coated. Spread the peas out so they are in a single layer.
4. Roast the peas for about 12 minutes, stirring them once or twice, until they are done with a few browned spots.
5. While the peas are roasting, make the toasted sesame salt. Toast the sesame seeds in a dry skillet, stirring constantly, for a minute or two. They are done when they have become fragrant and are just starting to deepen a bit in color. Immediately put them on a plate to cool.
6. Grind the sesame seeds with the salt in a mortar or a spice grinder. You can partially grind them so there are still some whole sesame seeds.
7. When the peas are roasted, toss them with the toasted sesame salt. Serve hot, warm, or at room temperature.