I’ve had a pretty busy day today, but a good one. While I was walking to an appointment in the District this morning, I passed a Chinese restaurant and caught a whiff of something delicious. That fragrance has been on my mind all day! I think that a mouthwatering aroma is the best advertising device ever. There is a waffle place up the street from my apartment, and I’m convinced that they pipe the smell outdoors on purpose. It seems to travel for blocks just begging people to come in and order a big yummy pile of waffly goodness. Very clever!
Now that I’m finally home, I decided to see what I could come up with to satisfy my desire for something with an asian twist. I considered making a stir fry, but I wasn’t in the mood for that. Instead, I turned to one of my favorite vegetable preparations. I love roasted veggies so much, but I had never tried to roast sugar snap peas. I think roasted green beans are amazing, so I sort of expected to feel the same about the peas. I wasn’t disappointed. I usually steam sugar snaps, but this way was so much better. Why am I not surprised??
I decided to come up with a little glaze for the peas that would incorporate some of my favorite asian flavors. I love anything that is sweet and hot. Throw in some fresh citrus flavor with a bit of toasted sesame love, and I’ll be hooked. If these ingredients aren’t your style or if you don’t want the extra little points bump, you can certainly just roast your sugar snap peas sprayed with cooking spray at 425 degrees for about 15 minutes. If you are in the mood for a little something special, with a bit of fresh orange flavor, you might like this recipe! Plus, it was very quick and easy!!
Note: I was busy zesting the orange already, and I didn’t think that a photo of a partially naked orange would be very appealing. As a result, the orange is the kid who missed picture day.
Just Sweet Enough Soy Orange Roasted Sugar Snap Peas
Nonstick cooking spray
1/2 pound sugar snap peas with the tough stems removed
2 Tbsp. orange juice
1 tsp. soy sauce
1 tsp. toasted sesame oil (you could use another oil, but I love the flavor of sesame oil… yum!)
1 tsp. honey
1/4 tsp. crushed red pepper flakes
1/4 tsp salt
1/2 tsp. orange zest, divided
Preheat oven to 425 degrees. Spray a baking sheet well with nonstick cooking spray. Spread the sugar snap peas in a single layer on the baking sheet and spray the peas with cooking spray. Roast in the oven for 8 minutes.
In a small bowl, whisk together the remaining 6 ingredients plus half of the orange zest.
After the peas have roasted for 8 minutes, remove them from the oven. Drizzle the orange juice mixture over the peas, and then return them to the oven for an additional 8 minutes. That will give the drizzle time to caramelize.
Remove the peas from the oven, sprinkle remaining orange zest over the top and enjoy!
This makes 2 unofficial 2 point servings
I had some leftover brown rice and some leftover grilled chicken to go along with these peas for my dinner. As usual, I liked the color and flavor of the roasted veggies so much more than the steamed version. I also liked the little hint of orange and soy that these peas delivered plus the spicy little bite of the crushed red pepper.
I often roast my veggies plain, which certainly keeps the fat and calories at a lower level, but when I’m in the mood for a certain flavor combination, I’m always so happy when I can satisfy that craving using healthy fresh ingredients rather than being tempted by take-out.
Now, it is time for me to put away the dinner dishes and head to the gym. Only two more days until the weekend! Hooray! I had Monday off for the federal holiday, and somehow the short weeks often seem like the longest. Tomorrow is a work at home Thursday, and I’m planning to post another “day in the life.” I have a feeling that the rest of these peas will be on the menu. Yum!