Roasted Sugar Snap Peas

The first week of our new CSA announced the inclusion of sugar snap peas. I was not concerned with the whole Is it paleo debate. It is vegetable enough for me, and we will even enjoy the regular potatoes when they show up. I am not a traditional paleo - there is no way to recreate what our ancestors ate 10,000 years ago. We splurge with rice and potatoes.

My worry was that we had first tried sugar snap peas the week before, having picked them up from the farmers market. We ate them raw and hated them. Even J hated them. Here they were showing up on the first week of our new healthy choice, and I did not want to waste them. 

There was only one choice. I had to find a way for them to not be gross. The solution was roasted snap peas. I was a bit surprised, this is how we had been cooking most of our vegetables lately.

First make sure to take off the string part around the sugar snap pea. If you leave it on it makes it hard to eat, since the string does not soften - I may not have gotten them off perfectly since I did not quite understand why I was wasting the time pealing it off.

Then coat in olive oil, salt, and pepper.

Place on a pan and put in the oven at 350 for approximately 30 minutes, turning half way in between so that both sides brown.

The verdict, good if drenched in hot sauce - but we are weird like that. I could see us actually enjoying them when we become better vegetable eaters.