Sautéed Snap Peas
Sautéed with olive oil and lemon and finished with everything bagel seasoning, these snap peas are the perfect simple veggie side.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 pound sugar snap peas
- Juice and zest of 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon everything seasoning
Instructions
- Heat the oil in a large skillet over high heat.
- Add the snap peas and lemon juice. Sauté for 3-5 minutes until bright green and tender but crisp. Some will be lightly browned.
- Stir in lemon zest, salt and pepper.
- Finish with everything seasoning.
Video
Notes
You can keep sautéed snap peas in an airtight container in the fridge up to 3 days. They will lose some of their crispness.
I recommend chopping them and adding them to a salad or cooked grains like quinoa or farro. You can eat them cold or warm them in a skillet on the stove.
Nutrition
Calories: 82kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 244mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1234IU | Vitamin C: 74mg | Calcium: 50mg | Iron: 2mg