Roasted Sesame Peas

by Sarah Waldman

Peas get a bad rap—mushy, tasteless, bland—they’re often pushed around the plate and hidden under piles of mashed potatoes. But thanks to soy sauce and a pinch of ginger, this recipe gives peas a kick of flavor, and roasting them adds a hint of crunch, making for a perfectly addictive salty snack.


  • 2 cups fresh peas
  • 3 Tbsp. extra virgin olive oil
  • 3 Tbsp. low-sodium soy sauce
  • 1 Tbsp. honey
  • 1/4 tsp. grated fresh ginger
  • 2 Tbsp. raw sesame seeds

Preheat the oven to 375°F and line a baking sheet with aluminum foil.

Wash and dry the peas. Whisk together the olive oil, soy sauce, honey, and ginger in a large bowl. Toss in the peas and stir until evenly coated. Spread the coated peas evenly on the prepared baking sheet and sprinkle with sesame seeds. Roast until crisp, about 45 minutes.

Peas supply the body with fiber, which promotes regular bowel function.

Roasted peas are a perfect finger food for babies to practice their feeding coordination. For smaller babies, crush crisp peas with a fork before serving to reduce choking risk.

From Little Bites by Christine Chitnis and Sarah Waldman, ©2015 by Christine Chitnis and Sarah Waldman. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boston, MA.