Snap! Sugar Snap Peas With Garlic And Parmesan

The seasons is over for sugar snap peas, can I have an awwwwww? It’s always sad to see the dying plants at this time in summer when the leaves are yellowing and the beans look less than perfect. And then you spot a few flowering pods that seem impossible to mature – but they do! I learned that lesson last year when I left some of these bedraggled plants in the ground,  and more beans did grow. So with the dregs of pea pods left on the bushes, I made this recipe. 

These needed to be cleaned up quite a bit since they are the last of the season and were hanging on the plant for the last picking – literally!

This recipe is perfect for these sugar snap peas because it disguises any flaws the pea pods have with the oh-so-tasty coating.

Fresh parsley from the garden. I tend to plant and use Italian flat leaf parsley more than traditional parsley. Either works nicely in this recipe.

Bread crumbs, parmesan cheese and parsley mixture to coat sugar snap peas.

After drizzling with olive oil, coat well with parmesan mixture. Excess crumbs fall off easily. I had quite a bit of leftover crumb mixture and saved it to sprinkle on top of soup and an egg dish the next day.

I found that the snap peas were slightly softened by the baking 15 minutes. You might have to experiment with cooking time to fit your taste. We ate ours as snack one day and with our dinner of Cashew Chicken another day. I even cut up the leftovers of these peas and put them in fried rice. Yummy!

Serves 6

Parmesan Garlic Sugar Snap Peas

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  • • 3 cups sugar snap peas, trimmed, rinsed, dried
  • • 3 tablespoons olive oil*
  • • 2 tablespoons minced garlic
  • • 1/2 cup bread or panko crumbs
  • • 1/4 cup grated parmesan cheese
  • • 2 tablespoons finely chopped fresh parsley
  • • salt and fresh ground pepper, to taste


  1. Preheat oven to 400F.
  2. Grease a baking sheet with cooking spray or line it with parchment paper and set aside.
  3. Combine sugar snap peas and olive oil and minced garlic in a mixing bowl and toss to coat.
  4. In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.
  5. Add the bread crumb or panko mixture to the sugar snap peas and toss well to combine.
  6. Arrange in prepared baking sheet in a single layer.
  7. Roast for 10 to 15 minutes, or until crispy, turning once during cooking.
  8. Serve immediately.


* There is a roasted garlic olive oil made by Star if you want to try it. Substitute for olive oil and minced garlic. Nutrition Facts: Amount Per Serving Calories 120 Calories from Fat 72 Total Fat 8g, Saturated Fat 1g, Cholesterol 3mg, Sodium 102mg, Potassium 107mg, Total Carbohydrates 7g, Dietary Fiber 1g, Sugars 2g, Protein 3g


Calories: 112 cal
Carbohydrates: 7 g
Fat: 8 g
Sodium: 107 g
Cholesterol: 4 g
Protein: 3 g
Fiber: 2 g

2 thoughts on “Snap! Sugar Snap Peas With Garlic And Parmesan”

  1. Dick told me to be patient and I am. Hoping for just a few more! It's getting pretty warm for the sugar snaps!
  2. It's hard to keep the bedraggled looking plants in the garden, but we learned last year we harvested enough snap peas to make it worthwhile to leave them in the ground just a bit longer. ;)

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