Food and Recipes Side Dishes Sautéed Sugar Snap Peas with Orange Zest and Buttery Almonds 5.0 (1) Add your rating & review If you are looking for an alternative to your usual green bean casserole this season, give this simple sugar snap pea recipe a try. You can complement your holiday ham or leg-of-lamb with the traditional, beloved side dishes, but it is always a nice idea to try a new recipe, especially when you have so much fresh produce available at the market. Don't smother the sweet taste of spring vegetables with heavy sauces and long cook times; these sugar snap peas just need a few quick minutes in the pan and a lovely seasoned butter sauce. This dish is best served warm, so plan to make it right before your guests sit down to dinner. We cut the sugar snap peas at an angle so they can absorb the butter sauce. Melt 1 tablespoon of butter and cook half of the snap peas, then repeat the process with the remaining peas. Quickly make a sauce with the remaining butter, almonds, Creole seasoning, and orange juice, pour over the sugar snap peas and garnish with orange zest. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 20, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall Active Time: 25 mins Total Time: 25 mins Yield: 8 serves Ingredients 6 tablespoons unsalted butter, divided 1 1/2 pounds fresh sugar snap peas, trimmed and halved at an angle (about 8 cups) 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup sliced almonds 1/4 teaspoon Creole seasoning (such as Tony Chachere's) 1 teaspoon orange zest, plus 1/4 cup fresh juice (from 1 large orange), divided Directions Melt 1 tablespoon of the butter in a large skillet over high until foamy. Add 4 cups of the snap peas, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until tender-crisp, 3 to 4 minutes. Transfer peas to a large serving platter. Repeat process with 1 tablespoon of the butter and remaining 4 cups peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat under skillet to medium; melt remaining 4 tablespoons butter. Add almonds and Creole seasoning. Cook, stirring constantly, until butter browns, about 3 minutes. Stir in orange juice. Cook, stirring constantly, until sauce is glossy and thickened slightly, about 1 minute. Spoon over peas on platter; sprinkle with orange zest. Rate it Print