This is a great little recipe.  It’s quick.  It’s stupid easy.  And you can throw it in the oven, when you begin dinner and in eight minutes, it’s done.  As Ina Garten would say, “how easy is that?”  This may be one of the shortest recipes I will give you.  But, it’s so incredibly simple, has just a few ingredients and is truly delicious.  I’ve cooked sugar snaps on top of the stove, but since I started roasting them, I like them better.  They cook more evenly.

The key to the success of this recipe is a hot oven, 425°F.  Preheat the oven for at least 10 minutes.  Toss the sugar snaps with vegetable oil, salt and pepper, and then, into the oven.  Set your timer for four minutes.  Remove the pan from the oven, add the ginger and garlic and toss to distribute it evenly.  Then, back into the oven for four minutes more.  That’s it…serve it immediately.  The sugar snap peas will still be nice and crisp.  Ohhh, and ever so tasty.

This is the perfect side for almost any Asian main course.  They stay nice and crisp and to kick it up, toss in some red pepper flakes with the ginger and garlic.  Whatever you choose to do, it will be tasty.