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Roasted Sugar Snaps


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.