Charred Sugar Snap Peas


Yield: 6 People


Work: 30 Minutes


Total: 30 Minutes


How to

  • Gather all Ingredients and Tools and prep Ingredients as indicated.

  • In a Pan, heat enough Oil to coat the Pan on medium high heat.

  • Add a layer of Sugar Snap Peas. Don’t move the Peas - let them get almost burnt on one side.

  • Once color is achieved, season with Salt, then mix Peas to cook slightly on the other side.

  • Transfer to a Bowl and repeat until all Peas are cooked.


  • Don’t worry about burning - you are trying to achieve a dark color on one side to add flavor.

  • To add a little more flavor when all the Peas are done cooking, add a little Apple Cider Vinegar to the Bowl and mix.

  • Try adding some fresh Herbs when the Peas have slightly cooled.


  • 1 Pound Sugar Snap Peas, de-stemmed and stringed

  • 3 Tbsp Oil

  • 1 Tbsp Salt


  • Knife

  • Cutting Board

  • Bowl 

  • Measuring Cup

  • Measuring Spoons

  • Saute Pan

  • Spoon

  • Airtight Container


  • Airtight Container in the Refrigerator for 5 days.


Questions about this recipe? Ask Chef Pierson!