Roasted Sugar Snap Peas with Shallots

This recipe serves:  6

2 pounds sugar snap peas, ends trimmed
1 tablespoon olive oil
kosher salt to taste
1 tablespoon finely chopped shallots
1. Preheat the oven to 450°F.

2. Spread the sugar snap peas out on a baking sheet. Brush them with olive oil and sprinkle with salt and shallots.

3. Roast the sugar snap peas on the top rack of the oven until they begin to get tender on the outside, about 5 minutes.

4. Remove from heat and serve immediately.

Serving Size: about 1/3 pound

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