Go Back
+ servings
overhead shot of three brown bowls filled with sugar snap peas in various recipes
Print Recipe
5 from 1 vote

How to Cook Sugar Snap Peas (3 Ways!)

This post shows you how to cook sugar snap peas using three different cooking methods. Easy, delicious, and cooked through in under 10 minutes!
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 188kcal


Skillet Sesame Snap Peas

  • 8 oz sugar snap peas note 1
  • 2 teaspoons sesame oil
  • salt & pepper
  • sesame seeds to sprinkle

Grilled Snap Peas with Feta & Mint

  • 8 oz sugar snap peas
  • spray oil
  • salt & pepper
  • ½ lemon juiced
  • 2 tablespoons feta cheese (crumbled)
  • 2 teaspoons fresh mint (chopped)

Parmesan Roasted Snap Peas

  • 8 oz sugar snap peas
  • 2 teaspoons olive oil
  • ¼ cup panko breadcrumbs
  • ½ cup parmesan cheese
  • 1 teaspoon lemon zest


Skillet Sesame Snap Peas

  • Heat a skillet or non-stick pan over medium heat.
  • Toss the snap peas with sesame oil and sprinkle with salt & pepper.
  • Cook for 2 minutes, or until cooked to your liking. These peas are best when a bit of crunch is left.
  • Remove from heat, sprinkle with sesame seeds to taste, and serve immediately.

Grilled Snap Peas with Feta & Mint

  • Heat an indoor grill for several minutes until hot. If you are using an outdoor grill, you may need a vegetable grilling plate so your peas don't fall between the grates.
  • Spray the peas with a thin layer of oil and toss with salt & pepper. 
  • Add the peas to the grill and cook for 2-3 minutes, until bright green and slightly tender. You may need to work in batches, depending on how large your grill is.
  • Remove peas from heat, squeeze lemon juice over top and sprinkle with feta cheese and mint.
  • Serve immediately. 

Parmesan Roasted Snap Peas

  • Heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • Toss the peas with olive oil, salt and pepper, then with the parmesan, panko breadcrumbs and lemon zest.
  • Arrange on the baking sheet and bake in the oven for 8-10 minutes.
  • Serve immediately. 



1- I don't recommend subbing the snap peas for another variety; snow peas are thin, and pea pods of English peas are not edible.
These recipes are best served fresh, but can be safely stored in the fridge for up to 4 days.


Serving: 1/3 batch of sesame snap peas | Calories: 188kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 453mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2465IU | Vitamin C: 136mg | Calcium: 137mg | Iron: 5.3mg