Pomegranate Sugar Snap Peas

by Leah Schapira

Some recipes don’t need to be followed exactly. My neighbor prepares these without the pomegranate seeds and scallions, but the combo is perfect together. —Leah

1 pound sugar snap peas
3 garlic cloves, crushed (or 3 frozen cubes)
1 teaspoon salt
2 to 3 tablespoons oil
½ cup pomegranate arils
2 scallions, chopped

  1. Preheat the oven to 400ºF. On a baking sheet, add sugar snap peas, garlic, and salt. Toss to combine. Spread in an even layer and bake for 20 minutes.
  2. In a large bowl, combine sugar snap peas, oil, pomegranate arils, and scallions. Serve warm or at room temperature.
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