Grilled Snap Peas with Chile-miso Butter
ACTIVE: 15 min TOTAL: 15 min
EQUIPMENT: Grill basket
Miso, chile-garlic sauce and vinegar lend serious savory flavor to the compound butter used to coat the charred peas.
1 pound sugar snap peas, trimmed 2 tablespoons canola oil
1/2 teaspoon salt, divided
1 tablespoon butter, softened 1 tablespoon white or yellow miso 1 teaspoon chile-garlic sauce or Sriracha 1 teaspoon rice vinegar
Toasted sesame seeds & sliced scallions for serving
1. Preheat grill to high.
2. Toss peas with oil and 1/4 teaspoon salt in a large bowl. Transfer to a grill basket. Grill, stirring occasionally, until charred, about 4 minutes.
3. Combine butter, miso, chile-garlic sauce
(or Sriracha), vinegar and the remaining 1/4 teaspoon salt in the bowl. Add the peas and toss to coat. Garnish with sesame seeds and scallions, if desired.
SERVES 6: 1/2 cup each
Cal 96 Fat 7g (sat 2g) Chol 5mg Carbs 7g
Total sugars 4g (added 0g) Protein 3g Fiber 2g
Sodium 312mg Potassium 152mg.