1 “gold” pineapple, cubed
1 lb sugar snap peas
1 long green hot pepper, sliced into thin 3 inch strips
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon minced ginger
Preheat oven to 450. Line a baking sheet with foil. Set aside.
Place all ingredients in a medium bowl and toss to evenly distribute all ingredients. Bake 15 minutes or until the pineapple and snap peas are just browned around the edges.
Bonus points: sprinkle with shichimi tōgarashi prior to serving.
I found myself with both pineapple and sugar snap peas today. I like roasted pineapple a lot; it caramelizes nicely and doesn’t need extra sugar. I hadn’t roasted sugar snap peas before; I had in mind to do some sort of stir-fry but then I thought, why not roast them with the pineapple? Why not, indeed. I kept the other ingredients simple, just a spicy pepper, some ginger and soy sauce but they really didn’t need more. The pineapple releases a bit of juice as it cooks with helped for a sort of sauce. The roasting takes what could be sort of a summery dish and transform it into something still sunny but a bit more winter-appropriate.