Roasted Sugar Snap Peas & Tomato Salad


1 small-medium tomato, cut into wedges
1 lb sugar snap peas
3 sprigs’ worth of fresh thyme
1 tablespoon (coarse) Herbs de Provence
1-2 tablespoons olive oil
coarse salt
freshly ground black pepper
2 oz crumbled fresh goat cheese
zest and juice of one lemon


Preheat oven to 375. Line a baking sheet with foil. Set aside.

Place all the peas, thyme, spices and tomato in a medium bowl and toss to evenly distribute all ingredients. Arrange in a single layer on the prepared baking sheet.

Bake 15 minutes or until the tomato and snap peas are just browned around the edges. Allow to cool to room temperature. Toss with lemon zest, juice, and cheese.

My thoughts:

It’s sugar snap pea season again! I’ve found I really enjoy them briefly roasted vs raw or steamed. They seem to caramelize a bit yet stay crisp. Tomatoes are (finally!) coming into season here but they aren’t always quite as great as they will be in a week or so. Roasting them really brings out the sweetness and deepens the flavor. I added some lemon, soft goat cheese and Herbs de Provence for a faint French flair that I think complemented them very nicely. A super easy, flavor-packed side dish for summer.

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