Roasted Snap Peas with Shallots

By mamapig

Ingredients

• 1 lb sugar snap peas, trimmed (ab 4 cups)
• 1 lg shallot, halved and thinly sliced (ab 1/4 cup)
• 2 tsp. extra-virgin olive oil
• 1/4 tsp. salt
• Freshly ground pepper to taste
• 2 pieces cooked bacon, crumbled (optional)

Preparation

Step 1

1. Preheat oven to 475F.

2. Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.

Make sure that the peas are stringless!