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Sautéed Sugar Snap Peas with Lemon and Shallots

Staff Writer
Sautéed Sugar Snap Peas with Lemon and Shallots
Jessica Chou

Sautéed Sugar Snap Peas with Lemon and Shallots

Inspired by a brilliantly simple Todd English broccoli recipe, this dish adds lemon peel and shallots for a bright, colorful side dish.

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Ready in
20 m
Deliver Ingredients


Note: Use the freshest sugar snap peas you can find for best results.


  • 1 Pound sugar snap peas
  • 1 clove garlic, sliced thinly
  • Two 1/2-inch slices lemon, peels sliced into strips about 1/4-inch long
  • 2 Tablespoons olive oil, plus a drop
  • 1 Teaspoon breadcrumbs
  • 1 shallot, sliced thinly
  • Salt and pepper, to taste


Snap the ends off the sugar snap peas. Set aside. In a bowl, combine the garlic and lemon peel with a drop of olive oil. Toss and add the breadcrumbs. Heat the remaining olive oil in a pan over medium-high heat. Add the garlic and lemon peel. Fry until crisp, about 1-2 minutes. Add the shallot and sugar snap peas. Toss until the peas are tender, about 2-3 minutes.

Season with salt and pepper, to taste. Add the lemon juice over the dish (to taste, depending on how lemon-y you like your dinner).

Sugar Snap Pea Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Sugar Snap Pea Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.