Roasted Snap Peas with Toasted Sesame Salt

Source: All About Roasting by Molly Stevens
adapted by

1 pound of sugar snap peas (peel off the fibrous center string, if it's there, trim stem ends)
2 tablespoons white or black sesame seeds (or both)
1/4 teaspoon coarse salt
2 tablespoons olive oil

Preheat the oven to 475°F.

Arrange the snow peas on a rimmed baking sheet. Drizzle with olive oil and roast for about 14 minutes, until they are browned and crisp in spots and starting to shrivel. While they roast, spread the sesame seeds out in a dry skillet over medium-low heat. Toast until they start to turn golden and fragrant, about 2-3 minutes. Remove immediately from the heat and let them cool on a plate. When cooled, mix them with the salt in a mortar or spice grinder. Not too fine. As soon as the peas are done, transfer them to a serving bowl and sprinkle the sesame salt mixture on top of the roasted snap peas. Serve hot, warm or even cold!