Served up as a side dish, or as part of a rice or noodle bowl, this roasted broccoli and snap pea recipe with toasted sesame dressing is a delicious way and unusual way to enjoy these vegetables.
Preheat oven to 425°F.
Trim sugar snap peas by holding the inside of the pod facing you, and cutting the top of the pea, and pulling off the string on the inside of the curve of the snap pea.
Cut broccoli into florets. Peel stems of broccoli with a vegetable peeler to remove stringiness and cut into pieces a similar size to sugar snap pea pods.
Combine cleaned sugar snap peas and cut broccoli on a baking sheet and toss with avocado oil and salt.
Roast for 20 minutes. They will crisp up on the part touching the baking tray. Remove to a serving bowl and drizzle or toss with toasted sesame dressing. Garnish with sesame seeds.