I really wish I could scream, “Spring is here!” but sadly, it hasn’t quite arrived in NYC.
Case and point — I’m about to go for a run in 39 F (feels like 31 F) degree temperatures, but what can you do? The nice thing is that I can force spring to happen in my kitchen with seasonal produce. This year, I’ve been trying to be better about getting out of my cooking comfort zone and creating recipes with different ingredients.
Although I like to make healthy food tasty, I also like to keep it simple. If a recipe uses some weird ingredient that I can only find at one grocery store, I’m definitely not making it. That’s why I love this simple recipe that features a lesser-used veggie in an easy way. These Parmesan Roasted Snap Peas are so flavorful and come together in minutes. I made the whole batch at the beginning of the week and zapped them for a few minutes when I was ready to eat. It’s really just as simple as combining sugar snap peas, oil, parmesan, salt and pepper. And, as you can see from the pictures, the parmesan gets nice and chewy in the oven and offers such a yummy taste.
Here’s to getting out of your comfort zone this spring … and warmer temperatures, eventually!
Parmesan Roasted Snap Peas
- 1 pound sugar snap peas washed
- 1 tablespoon olive oil
- 1⁄4 cup shredded parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Preheat oven to 350 degrees F.
- In a large bowl, combine the snap peas, oil, cheese, salt and pepper. Toss to combine.
- Lay out the snap peas on a baking sheet and bake for 15 minutes.