1lb sugar snap peas, ends trimmed
1 1/2 TBS olive oil
2 Shallots, sliced
1 small bunch of fresh thyme, chopped or 1tsp of dried thyme
1tsp coarse sea salt
1 TBS RR&Co Heirloom Garlic Oxymel
Preheat oven to 450 degrees. Toss sugar snap peas with olive oil, shallots, thyme and coarse salt. Roast for 7 minutes (checking for doneness). Remove from oven and drizzle with 1Tbs of Heirloom Garlic Oxymel. Gently combine and season with additional Oxymel, salt and pepper, as needed.