- 1/2 pound sugar snap peas
- 1 tablespoon olive oil
- 1 tablespoon chopped shallots
- 1 teaspoon chopped fresh thyme
- Salt to taste
- Preheat oven to 230°C.
- Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and salt.
- Bake 6 to 8 minutes until tender but firm.