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
- 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.
- In a large bowl, combine sugar snap peas, oil, pomegranate arils, and scallions. Serve warm or at room temperature.
For more great recipes, check out this weeks issue of Whisk by Ami
