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:
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!)
- 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)
- 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.
*Nutrition information is a rough estimate calculated without optional ingredients.
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