Sugar snap peas with onions
This dish features sugar snap peas sautéed with caramelized onions, enhanced by fresh lemon and spearmint for a vibrant side or light main course. It's a straightforward recipe that showcases seasonal produce with minimal effort.
Cook time 10 min
Prep time 15 min
Ingredients:
1/4 tsp sugar4 cups peas
1 dash black pepper
3 tbsp spearmint
1 tsp lemon zest
1 dash salt
4 onions
1 tbsp lemon juice
2 tbsp olive oil
Sugar snap peas with onions is a vibrant and refreshing dish that makes for a perfect side or light main course. This easy-to-follow recipe highlights the crispness of sugar snap peas, the subtle sweetness of caramelized onions, and the zesty freshness of lemon and spearmint. It’s a delightful way to enjoy seasonal produce with minimal effort!
Instructions:
- Wash the sugar snap peas thoroughly and pat them dry.
- Slice the onions thinly.
- Chop the fresh spearmint, zest the lemon, and extract the lemon juice.
2. Heat the Oil:
- In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat until shimmering.
- Add the thinly sliced onions to the skillet. Sauté them for about 3-4 minutes, or until they begin to soften and turn translucent.
- Add the sugar snap peas to the skillet. Stir-fry them with the onions for about 4-5 minutes, until the peas are tender-crisp and have a few browned spots.
- Sprinkle in the 1/4 teaspoon of sugar, a dash of salt, and a dash of black pepper. Stir well to coat the vegetables evenly with the seasoning.
- Reduce heat to medium. Add the 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, and the 3 tablespoons of chopped spearmint. Stir everything together gently, making sure the peas and onions are well mixed with the lemon and mint.
- Remove the skillet from the heat. Transfer the seared sugar snap peas and onions to a serving dish.
- Serve immediately, garnished with a few extra spearmint leaves if desired. This dish makes a fresh, zesty side perfect for any meal.
This Sugar snap peas with onions recipe is an explosion of flavors and textures. The result is a healthy, flavorful dish that pairs well with a variety of proteins or can be enjoyed on its own. With its combination of crisp peas, tender onions, and a hint of citrus and mint, it is sure to become a favorite in your kitchen.
Sugar snap peas with onions FAQ:
Leftover sugar snap peas with onions can be stored in an airtight container in the refrigerator for up to 3 days. To maintain freshness, reheat them lightly in a skillet or microwave.
Yes, you can substitute the spearmint with other fresh herbs like basil or mint, and if you don't have lemon zest, you can use lime zest as an alternative.
Sugar snap peas are done when they are tender-crisp and have vibrant color. They should have a few browned spots but still maintain their snap when bitten.
A large skillet (12-inch) is recommended to ensure even cooking and enough space for the peas and onions to sauté without overcrowding.
This dish is not spicy, as it contains only black pepper. You can adjust spiciness by adding red pepper flakes or a dash of hot sauce if desired.
Tips:
- Make sure to wash and dry the sugar snap peas thoroughly before cooking to ensure they stay crisp.
- Don’t overcook the peas; they should remain bright green and tender-crisp.
- Adjust the amount of lemon juice and zest according to your preference for a more or less intense citrus flavor.
- Fresh spearmint is key to this dish’s vibrant flavor. If you can’t find fresh spearmint, fresh mint of another variety can be used but the taste will be slightly different.
- Sear the onions until they are nicely caramelized for an added layer of sweetness and depth.
- Add the black pepper and salt to taste, but remember that a little goes a long way!
Nutrition per serving
1 ServingsCalories 230kcal
Protein 14g
Carbohydrates 44g
Fiber 13g
Sugar 16g
Fat 27g
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