If snap peas aren’t on your list of favorite veggies, we think you’ll reconsider when you give these sautéed sugar snap peas a try! They’re fresh, perfectly crunchy, and a little zesty. It’s no surprise they’re one of our new favorite sides!
Even better?! They’re SO easy. Just 1 pan, 5 minutes, and 3 ingredients required! We promise you won’t regret giving these (bright, salty, delightful) snap peas a try. Let us show you how to cook sugar snap peas!
How to Cook Sugar Snap Peas
First, rinse and dry fresh sugar snap peas. If you want, you can remove the tips and any strings that come off with them, but we find it makes a minor difference and isn’t worth the effort. However, if you’re using older peas, the strings may be more stiff and noticeable.
When you’re ready to get cookin’, heat up a large skillet with olive or avocado oil. Once it’s hot, add the snap peas and sauté, making sure to stir constantly to help them cook evenly.
Once the snap peas are bright green and just barely fork tender, remove them from the heat. Make sure to do so right away because they go from al dente to overcooked quickly.
Season with salt and pepper and lemon zest (optional) for a little brightness, and prepare to be surprised how quickly these peas vanish from eaters’ dinner plates!
We hope you LOVE these sautéed snap peas! They’re:
Fresh
Crunchy
Bright
Salty
A little zesty
& SO quick and easy!
They pair well with a wide variety of mains including our Creamy Vegan Mushroom Stroganoff, Cashew-Crusted Cauliflower Steak, and Lemon Baked Salmon with Garlic Dill Sauce.
More Simple Veggie Sides
- Perfect Roasted Eggplant (Tender, Caramelized!)
- Curry Roasted Parsnip Fries
- Perfect Roasted Asparagus
- Perfect Roasted Cabbage
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
How to Cook Sugar Snap Peas (Perfect Every Time!)
Ingredients
- 1 Tbsp olive or avocado oil
- 8 ounces fresh* sugar snap peas (8 ounces snap peas is ~3 cups)
- 1 healthy pinch each sea salt and black pepper
- 2-3 tsp lemon zest (optional)
Instructions
- Rinse and dry the snap peas and (optionally) remove the tips and any strings that come off with them.
- Heat the oil in a large skillet over medium-high heat.
- Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).
- Remove from the heat and season with salt, pepper, and lemon zest (optional).
- Best when fresh. Leftovers will keep in the fridge for 1-2 days. Reheat over medium-high heat until just warm — about 30-60 seconds. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Barb says
I have a bag of frozen sugar snap peas. Will they work in this recipe?
Hi Barb, Fresh peas are best. If using frozen, cook 1-2 minutes longer.
Esther says
This recipe is amazing! Never eating them raw again
Yay! So glad you enjoyed, Esther. Thanks for the review!
Christine says
I love sugar snap peas. I usually cut up and put raw in salads. Your idea with the lemon zest is great! It adds more antioxidants to an easy vegetable dosh. Many thanks for sharing your inspiration!! I will make this. Just put it on my menu for next week!
Yay! Let us know what you think if you give the recipe a try, Christine!
Thomas Hunt Jr says
I don’t use salt or pepper in anything. Don’t even have any in my place for that matter. Top it off, lemon is one of the (many) fruits I’m allergic to.
Love snap peas though. I like to cook em up with kale, balsamic vinegar, and minced garlic. Sometimes I’ll add some white onion (at the very end. I like onions to have some bite to them) for extra flavor.
kelli says
How would this be cooled down and then served as a salad? do you think it would be as tasty? well, i guess i can just try it. its easy enough! haha but im just really in need of finding a quick salad for the weekend with no nightshade veggies and gluten free! :-)
Hi Kelli, we’d say this one is best served warm, but it would be okay cold. Hope that helps! xo
Thomas Hunt Jr says
One of my fav salads is with baby spinach. Not fond of lettuce since to me it tastes like watered down grass.
I like to fry up some chicken and toss some in as well. If that’s unavailable I usually go with pepperoni.
Cheese wise, I tend to go with Shredded Chao cheese, Mexican flavor. Before I turned my back on dairy I liked it with feta cheese.
I like Tuscan style Italian dressing, though I have a habit of putting in quite a bit of tobasco sauce in the bottle.
Warm snap peas would be a good addition methinks. Wouldn’t want to wilt the spinach.