Colorful Roasted Snap Peas and Peppers

Submitted by Esty Mendelowitz

About the cook: Esty Mendelowitz is a wife, mom, freelance writer, and EMT living in Staten Island, NY.

About the dish: Sugar snap peas are sweeter than string beans, and my kids love them. This easy, colorful dish brings out their delicious taste. A perfect, healthy side dish! Using dried herbs and frozen snap peas makes this recipe easy to make year-round.

National Origin: Italian

Serves: 6

Estimated Time: 1 to 2 Hours


1 pkg (16 oz) frozen sugar snap peas
1 red pepper
1 yellow pepper
1 orange pepper
1 large onion
3 Tablespoons oil
1 tsp. kosher salt
1 Tablespoon garlic powder
1 Tablespoon dried parsley
1/2 tsp. dried basil (optional)


Cut the peppers and onions into thin strips. Mix with sugar snap peas onto a cookie sheet. Drizzle oil and sprinkle spices. Mix well. Bake uncovered for an hour at 350°, stirring occasionally.
• You can substitute a few cloves of sliced fresh garlic for some of the garlic powder.
• This can also be sautéed on the stove in a large pan.

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