I cooked the remaining Sugar Snap Peas that I had leftover from the previous meal Balsamic Chicken and Vegetables I prepared a few nights ago. I made this yummy Garlic Parmesan Sugar Snap Peas as a side dish to go along with the Buffalo Chicken Taquitos. I understand that sounds like an odd combination, but since I am a cook, I for some strange reason love to mix & match with particular side & main dishes.  

Healthy, tasty and quick to make baked sugar snap peas stirred in a crunchy and flavorful parmesan cheese mixture.


Garlic Parmesan Sugar Snap Peas

Ingredients

3 cups sugar snap peas, trimmed, rinsed, dried
3 Tbsp Garlic Olive Oil or 3 Tbsp Olive Oil + 3 cloves, minced garlic
1/2 C panko breadcrumbs, seasoned or plain
1/4 C grated Parmesan cheese
2 Tbsp finely chopped fresh parsley
1/2 tsp salt
1 tsp pepper

Instructions

Preheat oven to 400F. Grease a baking sheet with cooking spray or line it with parchment paper and set aside.

Combine sugar snap peas and olive oil in a mixing bowl and toss to coat. In a separate bowl mix panko breadcrumbs, parmesan cheese, parsley, salt, and pepper. Add the panko mixture to the sugar snap peas and toss to combine. Arrange in the previously prepared baking sheet in a single layer. Roast for fifteen to twenty minutes, or until crispy, turning once during cooking. Remove from oven and serve immediately.


Source Diet Hood

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Published by Court's Cooking Blog