Seared Sugar Snap Peas

Sugar snap peas get the VIP treatment in this easy and elegant side dish. Quickly seared to preserve their crunch, they’re then tossed in a tangy honey mustard sauce infused with fresh mint.

The result is a sweet and savory delight that’s sure to impress at your next dinner party.

Ready Time

20 mins

Yields

4 servings

Ingredients

2 cups sugar snap peas, strings removed
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh mint leaves

Instructions

Rinse the sugar snap peas under cold water and pat them dry with paper towels to remove excess moisture. Heat the olive oil in a large skillet over medium-high heat.

Add the sugar snap peas to the skillet and sear for 3-4 minutes on each side, or until they’re tender but still crisp.

In a small bowl, whisk together the honey, Dijon mustard, kosher salt, and black pepper until well combined. Once the sugar snap peas are seared, add the honey mustard mixture to the skillet and stir to coat the peas evenly.

Stir in the chopped fresh mint leaves.

Serve immediately, dividing the seared sugar snap peas among four plates.

Notes

Use fresh and tender sugar snap peas for the best results, as they’ll sear more evenly and retain their crispness. Don’t overcrowd the skillet, as this can cause the peas to steam instead of sear.

If necessary, cook them in batches to ensure they have enough room to cook evenly.

Let the peas cool slightly before serving, as they’ll retain their heat and allow the honey mustard sauce to set. For a pop of color, garnish with additional chopped fresh mint leaves, if desired.

To make ahead, prepare the honey mustard sauce and store it in the refrigerator for up to 24 hours.

Simply stir it into the seared peas before serving.