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• This Is My Favorite Sugar Snap Peas Recipe
• Ingredients & Substitutions
• How To Cook Sugar Snap Peas
• My Recipe Tips
• Sugar Snap Peas Recipe card
• Serving Ideas
• Recipe Reviews

This Is My Favorite Sugar Snap Peas Recipe

If you’re wondering how to cook sugar snap peas in a way that keeps them crisp and full of flavor, my sugar snap peas recipe is it! Here’s why I’ve made this recipe over and over this spring:

• 2 easy ways to cook them – I couldn’t decide if I wanted these roasted or sauteed, so I’m showing you both. Yeah, I know I just said this about the lemon garlic chicken I just published, too — which snap peas actually go perfectly with! I choose based on the time I have (sauteing is faster, but more hands-on) and what else I’m making.
• Crisp, sweet, and flavorful – Many cooked sugar snap pea recipes can easily turn out mushy, but not here! Both my methods keep them bright and snappy.
• Super fast, with few ingredients – You can have these on the table in minutes, with just a few basics. But if you’re feeling fancy…
• Optional flavor boosters – I added a quick spring pesto below that makes them even better. Or try one of my other flavor variations .
• They go with anything – Snap peas are great with steak , chicken , or seafood , but honestly, I snack on them straight from the pan. They’re so good!

While I love sugar snap peas raw with some ranch dip as a snack, roasting or sautéing them bring out their natural sweetness — and feels more like an actual side dish . Make them with me, along with the dreamy spring sauce I put on them if you’re up for it!

Ingredients & Substitutions

Here I explain the best ingredients for my sugar snap peas recipe, what each one does, and substitution options. For measurements, see the recipe card .

Sugar Snap Peas:

You really just need 3 ingredients for the most basic version (plus salt and pepper), but there’s an optional one I always add:

• Snap Peas – You’ll find these in the produce section, usually near the green beans. Look for bright green pods that are plump but not too bulky — those will be the sweetest and crunchiest! Sometimes there are leftover pieces of the vines that you’ll want to remove. You can also make this recipe with snow peas.
• Olive Oil – I use a little extra for sautéing compared to roasting. Feel free to swap it with avocado oil or any neutral cooking oil you like!
• Garlic – If you don’t have fresh cloves, you can use a teaspoon of the jarred kind or 1/2 teaspoon of garlic powder instead. But fresh tastes the best!
• Unsalted Butter – Most sugar snap pea recipes cook them with olive oil alone, but I like to add butter at the end for a flavorful finish — optional , but highly recommend! I use this method for my air fryer potatoes and roasted radishes , and honestly, it’s great on all kinds of veggies. (You can also use ghee.)
• Sea Salt & Black Pepper

Spring Herb Pesto (Optional):

This sauce isn’t required, but I love it over my sugar snap peas for extra flavor, especially this time of year:

• Fresh Herbs – I used loosely packed parsley and dill for a fresh, herby flavor, but you can swap in chives, basil, or cilantro if you prefer.
• Garlic – For a milder herb pesto, simply use 1 clove instead of 2.
• Grated Parmesan Cheese – Adds a rich, savory bite to the pesto. If you need a substitute, pecorino Romano has a sharper flavor, or you can use nutritional yeast for a dairy-free option.
• Pepitas – These mild, nutty pumpkin seeds give the pesto great texture. If you don’t have them, sunflower seeds or almonds work as well. You can use raw or roasted ones.
• Olive Oil, Sea Salt, & Black Pepper

How To Cook Sugar Snap Peas

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

When I’m not just enjoying them raw (which is often), I have 2 main ways that I cook sugar snap peas. You can choose based on your preference:

Roasted Sugar Snap Peas:

This is my go-to hands-off option.

1. Toss with seasonings. In a large bowl, mix the snap peas with the olive oil, garlic, salt, and pepper until they’re well coated.
2. Roast in the oven. Arrange the peas in a single layer on a baking sheet (no overcrowding—this helps them roast evenly!). Bake the sugar snap peas, stirring halfway, until they’re bright green, tender, and slightly charred in spots. Toss in butter if you like.

Sauteed Sugar Snap Peas:

I use the sautéed method when I want something fast — this version takes just minutes.

1. Saute the peas on their own first. Heat the olive oil in a large skillet ( I have this one in yellow ) over medium-high heat, then toss in the sugar snap peas. Sprinkle with salt and pepper and let them sizzle until they’re just barely crisp tender. A little undercooked is key here!
2. Add the garlic. Give it a quick stir, until it smells amazing, and the peas are bright green with a few golden spots. Melt in a little butter to finish.

The Herb Pesto:

My family is split on this herb pesto. I love it and could eat it by the spoonful, but my husband and kids prefer the snap peas plain. If you like pesto, try it! It’s herby, savory, and nutty — perfect with sweet sugar snap peas.

1. Blend it up. Add all the ingredients to a small food processor ( I just got this one and love it for small batches like this). Blend until smooth. If you’re using a blender, you may need to chop the seeds first.
2. Adjust and serve. If you want a thinner pesto, just drizzle in more olive oil and blend again. Then, spoon it over your sugar snap peas and enjoy!

My Recipe Tips

• When stirring sugar snap peas, do it gently. This is true with either cooking method. They can fall apart if you’re too rough with them, although this can also be caused by overcooking (see next tip).
• Be careful not to overcook. If you cook them too long, they can get mushy and shriveled, the pods will open and fall apart, and they taste a little bitter.
• Remove from heat and eat right away. They’ll overcook from the residual heat if you leave them in the pan, and can start to shrivel as they cool even if they aren’t overcooked. Also, I find reheating introduces bitterness, so these are best eaten the day-of.
• Want extra flavor without the pesto? If you don’t have all the ingredients (or the time) to make this sauce, just top your snap peas with some plain fresh herbs, a squeeze of fresh lemon juice, or a sprinkle of grated parmesan cheese. A drizzle of tahini , hollandaise , or even a creamy salad dressing (like the tangy one from my spring salad ) also works beautifully.

Notes On Browning:

• Properly cooked sugar snap peas will not brown a lot. It’s just hard to get dark spots without overcooking them, which is just fine!
• For the oven method: I use high oven heat (450 degrees F) to get nice, browned spots. If you don’t want browning, you can roast sugar snap peas at slightly lower heat, like 400 or 425 degrees F.
• For the stovetop method: Preheat your pan very well if you want any browning. The cook time is so brief that they won’t brown by the time they are done if your pan isn’t super hot.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Sugar Snap Peas:

• 1 tbsp Olive oil (plus, a little extra for saute method – see steps below) ▢
• 1 lb Sugar snap peas ▢
• 2 cloves Garlic (minced) ▢
• 1/2 tsp Sea salt (plus, more to taste) ▢
• 1/4 tsp Black pepper (plus, more to taste) ▢
• 1 tbsp Unsalted butter (optional) ▢

Herb Pesto (Optional):

• 1/2 cup Fresh parsley (loosely packed) ▢
• 1/2 cup Fresh dill (loosely packed) ▢
• 2 cloves Garlic (or 1 clove for milder flavor) ▢
• 3 tbsp Grated parmesan cheese ▢
• 3 tbsp Pepitas ▢
• 1/3 cup Olive oil ▢
• 1/8 tsp Sea salt (to taste) ▢
• 1 pinch Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Saute Method:

1. Heat the olive oil in a very large skillet over medium-high heat.
2. Add the sugar snap peas. Season with salt and pepper.
3. Cook for 2 minutes , stirring often, until the pea pods turn bright green and are just barely crisp tender.
4. Add the minced garlic to the pan. Stir fry for about 1 minute , until the garlic is fragrant, and the peas are crisp tender with a few browned spots.
5. Optional step: Remove the pan from heat. Add the butter and toss to coat, until melted.

Roasting Method:

1. Preheat the oven to 450 degrees F (232 degrees C).
2. In a large bowl, combine the sugar snap peas, 1 tablespoon of olive oil, minced garlic, salt, and pepper.
3. Spread the pea pods in a single layer on a large baking sheet ( I use this size ).
4. Roast in the oven for about 10 minutes , stirring halfway through, until the pea pods are bright green and tender, with some brown spots.
5. Optional step: Transfer the peas to a bowl while they are still hot and toss with butter until it melts.

Herb Pesto (Optional):

1. Combine all the ingredients together in a small food processor . (Alternatively, a small and powerful blender will work, but you’d need to chop the seeds a bit first.) Blitz until you get a smooth consistency.
2. If you want a thinner consistency you can drizzle, blend or stir in more olive oil.
3. Serve this sugar snap peas recipe with herb pesto.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 3/4 to 1 cup cooked sugar snap peas + 2 tablespoons herb pesto

• Tips: Check out my recipe tips above to help you avoid mushy or bitter peas, keep them crisp and flavorful, notes on browning, and my favorite flavor variations.
• Serving ideas: See my serving ideas for what to pair with sugar snap peas, whether you’re serving them as a quick side or adding them to a stir fry.
• Store: Sugar snap peas are best enjoyed fresh, but if you have leftovers, keep them in an airtight container in the refrigerator for up to 2 days. They make a great cold snack or salad topper!
• Reheat: I don’t recommend reheating, as it can make them bitter. If you need to, a quick sauté over low heat is the best option.
• Note on nutrition info: The optional herb pesto is included. If you want to remove it and re-calculate the macros automatically, you can do that in my Wholesome Yum App by using the “customize recipe” feature!

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Sugar Snap Peas

Serving Ideas

Sugar snap peas go with just about anything, but here are a few of my favorite ways to serve them:

• Seafood – I love these with baked salmon because the fresh, light flavors go so well together. You can also pair them with garlic butter shrimp or pan seared cod .
• Grilled Meats – Snap peas make the perfect side for anything off the grill! I’m a grilled steak kind of girl, but you can’t go wrong with juicy grilled pork chops or simple grilled chicken breasts .
• Asian-inspired dishes – They fit right into stir-fries and other quick meals. I often pair them with my beef stir-fry or shrimp stir fry with fried rice or cauliflower rice .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Sugar Snap Peas

Cook my sugar snap peas recipe in just minutes, either sauteed or roasted! Make them basic, or add my quick herb pesto for extra flavor.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/sugar-snap-peas/

Ingredients

Sugar Snap Peas:

• 1 tbsp Olive oil (plus, a little extra for saute method - see steps below)
• 1 lb Sugar snap peas
• 2 cloves Garlic (minced)
• 1/2 tsp Sea salt (plus, more to taste)
• 1/4 tsp Black pepper (plus, more to taste)
• 1 tbsp Unsalted butter (optional)

Herb Pesto (Optional):

• 1/2 cup Fresh parsley (loosely packed)
• 1/2 cup Fresh dill (loosely packed)
• 2 cloves Garlic (or 1 clove for milder flavor)
• 3 tbsp Grated parmesan cheese
• 3 tbsp Pepitas
• 1/3 cup Olive oil
• 1/8 tsp Sea salt (to taste)
• 1 pinch Black pepper

Instructions

Saute Method:

1. Heat the olive oil in a very large skillet over medium-high heat.
2. Add the sugar snap peas. Season with salt and pepper.
3. Cook for 2 minutes , stirring often, until the pea pods turn bright green and are just barely crisp tender.
4. Add the minced garlic to the pan. Stir fry for about 1 minute , until the garlic is fragrant, and the peas are crisp tender with a few browned spots.
5. Optional step: Remove the pan from heat. Add the butter and toss to coat, until melted.

Roasting Method:

1. Preheat the oven to 450 degrees F (232 degrees C).
2. In a large bowl, combine the sugar snap peas, 1 tablespoon of olive oil, minced garlic, salt, and pepper.
3. Spread the pea pods in a single layer on a large baking sheet ( I use this size ).
4. Roast in the oven for about 10 minutes , stirring halfway through, until the pea pods are bright green and tender, with some brown spots.
5. Optional step: Transfer the peas to a bowl while they are still hot and toss with butter until it melts.

Herb Pesto (Optional):

1. Combine all the ingredients together in a small food processor . (Alternatively, a small and powerful blender will work, but you’d need to chop the seeds a bit first.) Blitz until you get a smooth consistency.
2. If you want a thinner consistency you can drizzle, blend or stir in more olive oil.
3. Serve this sugar snap peas recipe with herb pesto.

Maya’s Recipe Notes

Serving size: 3/4 to 1 cup cooked sugar snap peas + 2 tablespoons herb pesto

• Tips: Check out my recipe tips above to help you avoid mushy or bitter peas, keep them crisp and flavorful, notes on browning, and my favorite flavor variations.
• Serving ideas: See my serving ideas for what to pair with sugar snap peas, whether you’re serving them as a quick side or adding them to a stir fry.
• Store: Sugar snap peas are best enjoyed fresh, but if you have leftovers, keep them in an airtight container in the refrigerator for up to 2 days. They make a great cold snack or salad topper!
• Reheat: I don’t recommend reheating, as it can make them bitter. If you need to, a quick sauté over low heat is the best option.
• Note on nutrition info: The optional herb pesto is included. If you want to remove it and re-calculate the macros automatically, you can do that in my Wholesome Yum App by using the “customize recipe” feature!

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)