Ingredients:

  • 1 pound Fresh Snap Peas, trimmed
  • 6 large cloves Garlic, thinly sliced
  • 3 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Zest from 1 medium lemon
  • A pinch of Flaky Sea Salt (optional, for finishing)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Trim the snap peas and thinly slice the garlic cloves. Ensure the garlic slices are uniform in thickness.
  3. In a large bowl, combine the snap peas, sliced garlic, olive oil, kosher salt, and pepper. Toss thoroughly until everything is evenly coated.
  4. Spread the mixture onto the prepared baking sheet in a single, even layer. Do not overcrowd the pan.
  5. Roast for 12 to 15 minutes. Around the 7-minute mark, give the pan a good shake to ensure even cooking.
  6. Continue roasting until the snap peas are slightly blistered and the garlic slices are a deep, nutty golden brown. Watch carefully as the garlic burns quickly at this stage.
  7. Remove from the oven immediately. Transfer the contents to a serving platter or back to the mixing bowl. Toss with the reserved fresh lemon zest and a pinch of flaky sea salt, if using. Taste and adjust seasoning before serving immediately.