Brown Butter Sugar Snap Peas with Mint

Yield: 2 to 4 servings

Brown Butter Sugar Snap Peas with Fresh Mint

Brown Butter Sugar Snap Peas with Fresh Mint

1 pound sugar snap peas, strings removed
1 tablespoon unsalted butter
15 medium-sized fresh mint leaves, chopped roughly
1 tablespoon freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

In a large sauté pan over high heat, add the butter. The butter will foam up, subside, and after approximately 30 to 40 seconds, begin to turn golden brown. Brown butter has a slight nutty favor that works well with this dish.

Once the butter has turned golden brown, mix in the sugar snap peas. Cook, stirring occasionally, for 3 minutes.

Remove from the heat and add the mint and the lemon juice.

Season to taste with salt and pepper, mix together, then serve immediately.

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Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal and local ingredients. You can find him on Growing A Greener World as well as shows on Veria Living, Discovery Health, Fit TV and TLC.

His first cookbook, Great Food Starts Fresh, is a seasonal exploration with recipes for the five seasons: spring, summer, autumn, winter and...chocolate!


  1. says

    I don’t Facebook, Tweet, Twitter, or sing underwater. I would like to see printer friendly options for printing some of your recipes. Why don’t you offer that?

    • Theresa Loe says

      Thanks for alerting us to the fact that the print button was missing from this post. We have added it back in for you. Sorry about that.

  2. Lois says

    My sugar snap peas are promising a bumper crop. I have been promising all of my friends a handout. I can’t wait to try this.

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