Charred Sugar Snap Peas on the Grill with Hazelnut-Sesame Sauce
May 23, 2019, Updated Dec 13, 2020
Tender crisp with a smoky essence ~ these peas are finished with a zesty and spicy nutty sauce… time to heat up the grill!
An AMAZINGLY Delicious Side Dish!! Add proteins and noodles you like for a complete meal.
Ingredients
- 3 tablespoons hazelnut butter (see recipe for an easy homemade version)
- 1 tablespoon fresh ginger, peeled and grated
- 2 teaspoons fresh garlic, peeled and grated
- 1 tablespoon rice vinegar
- 2 tablespoons tamari sauce (I've used gluten free)
- 2 teaspoons coconut palm sugar
- 1/8 teaspoon hot chili flakes (more if you like spicier)
- 1 teaspoon hazelnut oil (can use sesame oil )
- 1 teaspoon sesame oil
- 1 pound fresh sugar snap peas
- 1 tablespoon sesame seeds, toasted for garnish
- 1/3 cup toasted unsalted hazelnuts, coarsely chopped for garnish
Instructions
- Make the Hazelnut-Sesame Sauce: Make the homemade hazelnut butter if using (recipe below)
- To a 4 cup food processor add the first nine ingredients (hazelnut butter through sesame oil.) Pulse to combine, then run the machine for one minute until the sauce is smooth. Remove to a bowl to fit with a rubber spatula.
- Grill the Sugar Snap Peas: Heat a grill to medium-high heat. Wash and dry the peas. String them using a small knife on both sides of the peas. Add them to a vegetable grill basket (mine is 12" wide.) Add 1 teaspoon of neutral oil in the palm of one hand - rub the oil into the peas to coat them. Sprinkle with sea salt, toss.
- When the grill is 400 - 450 degrees, add the basket to the grill and close the top. Let char, then open the grill and toss the peas with a wooden spoon, close the grill. Check the peas once more, toss them again and close the grill, checking after a few minutes to make sure they are evenly charred.
- HINT: Total cooking time depends on the heat of your grill. On average, cooking time will be 5 minutes, so they are charred but tender crisp inside.
- Remove peas from the grill and place onto a serving platter. Top with Hazelnut-Sesame Sauce spooning in large drizzles. Garnish with sesame seeds, chopped hazelnuts and radish sprouts.
- The dish is best sauced and garnished just before serving.
- Homemade Hazelnut Butter: Place 6 tablespoons of unsalted, roasted hazelnuts in a spice grinder. Pulse to break up into a paste. Add 1 teaspoon of neutral oil and process until a smooth nut butter, one minute.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
