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Roasted Sugar Snap Peas with Tahini

While some Jewish traditions allow legumes during Passover, others may not. If your guests are avoiding kitniyot ingredients like these peas, swap them for broccoli florets and roast a bit longer.

Serves 6
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
183 calories per serving


> 1 shallot
> 2 (15 oz) pkgs stringless sugar snap peas
> 3 tbsp olive oil
> 1 cup cilantro leaves
> 2 cloves garlic
> 1/4 cup lemon juice
> 1/4 cup tahini


Preheat oven to 450°F. Finely chop the shallot. On a large baking sheet, toss the peas with shallot, 1 tbsp oil, salt, and pepper. Roast 10–12 min., until golden brown and tender, stirring once halfway through.
In a food processor, pulse the cilantro and garlic until chopped. Add the lemon juice, 3 tbsp water, tahini paste, and remaining 2 tbsp oil. Pulse until smooth. Transfer to a bowl and season with salt.
Transfer sugar snap peas to serving platter. Serve with tahini sauce.


Stringless sugar snap peas are trimmed and ready to go. Find them in the produce section next to the other pre-cut and prepped vegetables.

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