Blistered Snap Peas With Mint

Name: Blistered Snap Peas With Mint
Ingredients: 1 tablespoon pure olive oil; 2 pounds sugar snap peas, ends trimmed and strings discarded; 1 1/2 tablespoons lemon olive oil, (see Note); Flaky sea salt, such as Maldon; 1/4 cup mint leaves, torn

5 ingredients

1 steps

Ingredients

1 tablespoon pure olive oil
2 pounds sugar snap peas, ends trimmed and strings discarded
1 1/2 tablespoons lemon olive oil, (see Note)
Flaky sea salt, such as Maldon
1/4 cup mint leaves, torn

Directions

1

Preheat the oven to 500°. Set a large, ovenproof skillet over high heat until very hot, about 2 minutes. Add the pure olive oil and swirl to coat the pan. Add the snap peas, toss a few times and transfer the skillet to the oven. Cook for 2 minutes, then carefully toss the peas a few times. Return the skillet to the oven and cook for 2 minutes longer, until the peas are crisp-tender. Toss the peas with the lemon oil and season with salt. Transfer to a serving bowl. Scatter the mint on top and serve.