Ingredients

The following ingredients have 4 Servings
  • 3 cups snap peas
  • 2 Tbsp pomegranate molasses vinaigrette
  • ¼ tsp sea salt
  • ¼ tsp garlic powder
  • ⅛ tsp crushed red pepper ((optional))
  • 2 tsps sesame seeds
  • 2 tsps freshly squeezed lemon juice

Instruction

  • Wash sugar snap peas and remove the end and string at the seams (I left mine on). Add them to a cast-iron skillet and drizzle them with 2 tablespoons of pomegranate dressing or oil and balsamic vinegar. Toss to cover all the peas with the dressing. Season them with sea salt, garlic powder, and crushed red pepper (or black pepper).
  • Bake in preheated 400° F oven for 10 minutes. Turn the temperature down to 375° F, stir the snap peas with a spatula, and sprinkle with sesame seeds. Bake for an additional 10 minutes, stirring halfway through. 
  •  Squeeze a few teaspoons of lemon juice over the peas and serve.