Elements:
1 “gold” pineapple, cubed
1 lb sugar snap peas
1 lengthy inexperienced sizzling pepper, sliced into skinny 3 inch strips
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon minced ginger
Instructions:
Preheat oven to 450. Line a baking sheet with foil. Put aside.
Place all components in a medium bowl and toss to evenly distribute all components. Bake quarter-hour or till the pineapple and snap peas are simply browned across the edges.
Bonus factors: sprinkle with shichimi tōgarashi previous to serving.
My ideas:
I discovered myself with each pineapple and sugar snap peas right this moment. I like roasted pineapple lots; it caramelizes properly and doesn’t want additional sugar. I hadn’t roasted sugar snap peas earlier than; I had in thoughts to do some kind of stir-fry however then I assumed, why not roast them with the pineapple? Why not, certainly. I saved the opposite components easy, only a spicy pepper, some ginger and soy sauce however they actually didn’t want extra. The pineapple releases a little bit of juice because it cooks with helped for a kind of sauce. The roasting takes what could possibly be kind of a summery dish and rework it into one thing nonetheless sunny however a bit extra winter-appropriate.
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