Crispy Sugar Snap Peas

 

1/2 T. Sodium Soy Sauce

1/2 T. sesame oil

1-1/2 tsp. orange zest

1 tsp. Coarse Kosher Salt

1 tsp. Pure Ground Black Pepper

1/4 tsp. refrigerated ginger stir-in paste

1 lb. sugar snap peas

 

Preheat oven to 450°; line rimmed baking pan with parchment paper.In large bowl, whisk soy sauce, oil, orange zest, salt, pepper and ginger paste; add peas and toss. Spread pea mixture on prepared pan; roast 15 minutes or until tender-crisp, stirring once. Makes about 2-1/2 C.