We had some snap peas from our garden and didn’t know what to do with them. I through this together and it turned out WONDERFUL. A bit spicy but very yummy.

Ingredients

5 cups broccoli florets
3 cups sugar snap peas trimmed
1 large jalepeno sliced
3 tablespoon olive oil
2 tablespoon sesame oil
1 teaspoon garlic salt
1 tablespoon dried cilantro
1 1/2 tablespoon soy sauce
1 tablespoon honey
2 tablespoon chile paste (sambal oelek)
1 tablespoon grated fresh ginger
1 clove garlic minced

Instructions

Preheat oven to 450.

Toss broccoli, peas, and chiles in a large bowl with 2 tablespoon olive oil and 2 tablespoon sesame oil.

Sprinkle with salt and toss again.

Transfer to large pyrex dish and roast, until vegetables are lightly browned. Approximately 25 minutes.

In another small bowl mix 1 tablespoon olive oil, 1 teaspoon sesame oil, cilantro, soy sauce, honey, chile paste, and garlic.

Pour mixture over roasted vegetables and toss to coat.

Serve immediately.

Yields: 4 Servings