Saturday, July 18, 2009

Snappin' Snap Peas

Okay, so my friend Krissa asked what to do with the left over mint she had (after making her Thai Chicken Wraps) so here's another recipe that calls for mint. It's a veggie dish, with some different flavors mingled in, give it a go for something new.....

Snap Peas (I buy a package of them at Trader Joe's)
Olive oil
Red Pepper Flakes
lemon juice
lemon zest
mint, chopped

Preheat your oven to 450 degrees. You are going to rinse your snap peas and "clean" them if desired (I pull the little strings off both ends to make them easier to chew!) Put the rinsed snap peas in a bowl, lightly drizzle some olive oil, shake some salt and a few shakes of red pepper flakes (if you have them, you can omitted if you don't). You are going to roast them for 10 minutes, then when you pull them out, give a squeeze of fresh lemon juice (and a few zests of the lemon rhine) over top and lightly sprinkle your chopped mint. Enjoy as a unique side of fresh veggies at lunch or dinner!

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