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Charred Snap Peas with Radishes, Mint and Lemon
Peas and mint are a classic combination. In a recipe from their book “Bestia,” Ori Menashe and Genevieve Gergis, chef/owners of Bestia restaurant in Los Angeles, opt for sweet, crisp sugar snap peas instead of English peas, and they cook them quickly in a hot skillet before finishing them with a generous amount of fresh mint. We do the same, but also add sliced radishes for peppery notes and vibrant color, as well as a dose of lemon juice to perk up the flavors. This is a perfect side for just about any type of grilled or roasted meats or fish.
4
Servings
Tip
Don’t forget to remove the fibrous string, if present, from the snap peas. Stringless varieties of snap peas need only to have their stem ends trimmed.
20 minutes
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
3
medium garlic cloves, smashed and peeled
Directions
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01In a 12-inch cast-iron or other heavyweight skillet over medium-high, combine the oil and garlic. Cook, occasionally turning the garlic, until the cloves are golden brown and fragrant, 2 to 3 minutes. Add the snap peas and a pinch each of salt and pepper; cook, stirring often, until the peas are charred in spots, 4 to 5 minutes.
Reviews
July 27, 2026
A Beauty of a Vegetable Side
Easy technique for a delicious vegetable side that comes together very quickly. Don't know why Christopher G had such a difficult time - after charring the sugar snaps, the sliced radish is warmed by the residual heat in the pan while the lemon juice lightly moistens the veg. For the sake of ease and to keep from dirtying a serving dish I went ahead and added the zest and all the mint the pan. My family pronounced it perfect!
June 13, 2024
Technically and gastronomically wonderful
The title says it all pretty much. I will be using this high heat technique from now on for so many other veggies in order to keep the fresh green color from turning the mushy gray-green from boiling or steaming. Plus, the flavors worked wonderfully together
April 23, 2026
Nice flavors, hard to control doneness with technique offered
Using the technique offered here he snap peas were grey and the radishes had most most of their color by the time the liquid evaporated. This dish would be much better if you parboiled each ingredient individually and took it out to stop cooking when done and then sautéed in the sauce right before serving.
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