If you’re looking for the best way to cook with sugar snap peas, this easy and healthy recipe is for you! These sautéed snap peas are prepared on the stove in just a few minutes and feature fresh, simple flavors from garlic, mint, lemon juice, and salt. They make the perfect vegetable side dish for a spring or summer meal.
Snap peas are one of my favorite spring vegetables! I love their crunch and fresh, vegetal flavor. Raw or cooked, they’re just perfect for an easy side or snack. Side note: they’re also a great vegetable to grow at home (you can learn my tips for doing so in this post on growing them in containers)!
This simple recipe is an ode to a warm weather veggie delight. It’s so stinkin’ easy but still so tasty. Lemon, garlic, and mint complement sugar snap peas in just the right way, highlighting the earthy flavor and bringing out the sweet undertones. I promise you’ll want seconds! And if you want to eat the whole thing instead of sharing, I won’t tell!
If these sautéed snap peas have you craving more fresh spring vegetables, don’t forget to check out my produce guides for what’s in season during April, May, and June. It’s a great time of year to enjoy seasonal produce!
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Ingredients and Substitutions
- Sugar snap peas: Use snap peas, not snow peas. The pods of snap peas are fuller and contain larger peas, which contributes to the robust crunch and juiciness when you bite into one! Look for ones that are bright green and don’t show any signs of browning or shriveling. They should be plump and have a uniform color.
- Extra virgin olive oil: Use a high quality brand, such as my favorite Partanna.
- Lemon: A little squeeze of fresh lemon juice is a game changer for bringing out the flavors. If you don’t have lemon, you could try a dash of apple cider vinegar or even lime juice.
- Mint: I LOVE adding fresh herbs to sautéed snap peas. No mint? Try fresh dill or basil.
- Garlic: Fresh garlic or dried minced garlic works best here. Sub garlic powder or garlic salt if needed in a pinch.
- Salt: I really like flaky sea salt for this recipe, but you can use kosher salt or even just table salt.
Instructions
The full recipe card for sautéed snap peas is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Warm olive oil in a large skillet. Add the snap peas and cook for a few minutes until they start to soften.
Stir in the garlic and mint. Cook, stirring occasionally, until blistered. Finish with lemon juice and salt.
Storage and Reheating
This is a simple side dish that’s meant to be enjoyed right away, but you can keep leftovers in the fridge for up to 5 days. Enjoy them cold or reheated via the microwave until warmed through. Leftover snap peas also taste delicious added to salads or grain bowls. You can use them in lieu of raw snap peas in my Sugar Snap Pea Quinoa Salad or Fresh Melon and Sugar Snap Pea Salad.
Serving
Enjoy on the side of any protein, such as fish, chicken, or pork. I love to eat sautéed snap peas with my Spinach Feta Salmon Burgers, Veggie Chicken Burgers, Halloumi Sandwiches, or Asian-inspired beef, tofu, or chicken recipes.
More Spring Recipes
If you love cooking with sugar snap peas, you may also enjoy these fresh side dish recipes with other spring vegetables:
📖 Recipe
Sauteed Snap Peas
Ingredients
- 1 tablespoon extra virgin olive oil
- 12 ounces sugar snap peas - about 3 cups, trimmed if needed
- 1 clove garlic - minced
- 3 tablespoons chopped fresh mint - more to taste
- ½ lemon - juiced; more to taste
- Flaky sea salt - to taste
Instructions
- Warm olive oil in a medium or large skillet over medium heat. Add the snap peas and cook, stirring occasionally, for about 5 minutes until they start to soften.
- Stir in the garlic and chopped mint. Cook for another 3 to 5 minutes, stirring occasionally, until blistered to your liking.
- Remove from heat. Add lemon juice and salt to taste. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. Enjoy cold or reheated in the microwave.
- Variations: use dill or basil instead of mint, finish with soy sauce for an Asian-inspired twist or balsamic vinegar for a little sweetness
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