Roasted kale chips are about to become a thing of the past.
Sugar snap peas are about to become your newest veggie love.
Even more so if they come from your own garden. Sadly, mine is covered in 12-inches of snow and doubly-sad, I have a black thumb.
Just look at them! All shiny + green + crunchy!
10 minutes later.
Only TEN minutes!
Absolutely perfect all on their own, but a little extra special with sauce on the side.
I highly recommend dipping the following roasted veggies in this sauce: carrots, kale chips [okay, still love them], asparagus, bok choy, mushrooms, and the list goes on.
Roasted Sugar Snap Peas + Sesame Dipping Sauce
gluten-free, vegan // serves 2
for the snap peas:
- 1/2-pound sugar snap peas, ends trimmed
- 1/2 tablespoon non-GMO sunflower/safflower/canola oil, or other high-heat safe oil
- salt + pepper
- gomasio or sesame seeds
- Preheat your oven to 450* F.
- Place snap peas on a rimmed baking sheet, then toss with the oil and a sprinkle of salt + pepper until evenly distributed.
- Roast for 6 minutes, flip once, and roast for another 3-4 minutes. Snap peas will look puffed when removed from the oven but slightly deflate as they cool.
- Sprinkle with gomasio or sesame seeds, then serve immediately with the sesame dipping sauce.
for the sauce:
- 1 tablespoon rice vinegar, or apple cider vinegar
- 2 teaspoons gluten-free tamari, or [gf] soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon pure maple syrup
- pinch of cayenne pepper, optional
- Whisk ingredients together until fully combined. Do not sub another oil for the toasted sesame oil, as it has a very unique flavor.
Boston, today you have my heart. Sending love + thoughts to all.
overwhelming kindness– just a glimpse into how the city pulled after this horrific tragedy