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Roasted Peas are a delicious and crunchy snack, perfect for on the go. Pop them into lunchboxes or use them to top salads for added texture.
Peas are starchy and sweet and are probably one of the more kid-friendly vegetables out there. If you have a kid who loves peas then this snack is sure to be a hit.
But what if your kid hates peas? Maybe the crunchy texture, achieved from roasting, will win them over....fingers crossed!
HOW TO MAKE ROASTED PEAS
- Defrost and dry the peas - Don't be tempted to bake straight from frozen. You need to remove as much moisture as possible so that they will crisp up. Run the peas under hot water, to defrost them, and then gently pat dry using a clean dishcloth.
- Oil & Flavour - Add the peas to a mixing bowl and coat in oil and flavouring (if using).
- Spread Peas on a prepared baking tray - Make sure not to overcrowd the pan, you want a single layer of peas to allow them to crisp up.
- Bake at 175C (350F) - This is the oven temperature I found worked best. Bake at too high a temperature, the peas burn quickly. Too low, crisping takes a long time to happen. Every oven is different so keep an eye on your peas, they can burn quickly, especially at the end of cooking.
- Allow to Cool - Cooling does crisp the peas further so if you taste them straight out of the oven and they aren't crispy, allow them to cool for 5 mins before you decide to pop them back in the oven.
FLAVOURING ROASTED PEAS
I love the tangy taste sumac adds to roasted peas. If you are not familiar with sumac then I suggest you try it, it is one of my favourite spices and tastes delicious on eggs, sweet potato, carrots, chicken, fish and lamb. I also love stirring it into yoghurt for a super quick dip or adding it to hummus for extra flavour!
If you prefer, you can leave the peas plain or add a different spice. Why not try
- Garlic powder
- Paprika / Smoked Paprika
- Mixed herbs
- Curry powder
- or after cooking stir in some lemon rind or fresh mint.
GREEN PEA NUTRITION
Green peas are fantastic food to include in your kids' varied diet. They are high in nutrients, fibre and antioxidants and are one of the best plant-based sources of protein.
STORING ROASTED PEAS
To be honest, if your household is anything like mine there will be absolutely no need to know how to store these delicious crispy peas! They don't last long after they come out of the oven!
If you have any left that you wish to store or keep for lunchboxes etc, place in a Tupperware container or jar and cover with some kitchen towel. These are best eaten the day you cook them, but they will last for around 3 days at room temperature.
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Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies.
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Roasted Peas
Ingredients
- 250g (2 cups) Frozen Peas
- 1 tsp Olive Oil
- 1 tsp Sumac *Optional
Instructions
- Preheat oven to 175C / 350F and line a baking tray with baking paper or foil.
- Thaw the frozen peas, lay them on a clean dish towel/ paper towel and pat dry.
- Place peas in a mixing bowl, add the olive oil and sumac (or another flavouring you wish to use). Stir to coat the peas.
- Place peas on the prepared baking tray and spread out. Do not overcrowd the pan or the peas will steam and not roast well.
- Bake for 40 mins, checking on them every 10 mins and giving them a little shake to ensure even cooking. Keep a good eye on them after 30 mins for burning.
- Allow cooling on the baking tray before serving.
Jessica Wood
Tasty peas but they were more chewy than crunchy, any idea why?
Amy
Hi Jessica, thanks for trying out the recipe and I'm glad you found them tasty. Regarding the texture, there are a few possible reasons why they turned out chewy instead of crunchy. It could be due to the cooking time or temp, the moisture content of the peas or the type used. To achieve a crunchier texture, I recommend extending the roasting time slightly or increasing the temp as every oven is different. Make sure the peas are properly defrosted and dried before coating in oil and roasting. Use fresh or frozen peas rather than canned. Lastly make sure the peas are spread out on the baking tray, this allows the peas to roast more uniformly and help to prevent them steaming. I hope this helps, Amy
Jacquie Lee
Amazing recipe! So simple! I made mine with dried peas (pre-soaked overnight and then dried them with paper towel). Super tasty and healthy snack for my family! Thank you so much for the idea!!! <3
Amy
Great! Thanks Jacquie 🙂
alice
I loved this recipe so much, I just used a little bit less oil the second time round as the first time I did it they were a little too oily for my liking and took a bit too long to cook, didn't have any sumac so I just used paprika and chilli powder :))
Amy
Thanks for the feedback and five stars, Alice. Glad you enjoyed them 🙂
A L I C E
I loved this recipe so much, I just used a little bit less oil the second time round as the first time I did it they were a little too oily for my liking and took a bit too long to cook, didn't have any sumac so I just used paprika and chilli powder :))
Teresa
Could you use canned peas?
Amy
Hi Teresa, I don't think canned peas would work in this recipe, I don't think they will dry out properly.
Mandy
I dothis with chickpeas but never though to try peas. Great idea, thanks
Amy
So good, think I may prefer the peas but both are good 🙂