1 bag frozen peas (mine were very small)
1.5 tbsp olive oil
1 tbsp kosher, sea or other coarse salt (or to taste)
Preheat the oven to 375 and move a rack just above center. Defrost the peas. I defrosted mine on a paper towel lined baking sheet to get moisture off. You can do it in the fridge overnight also. From the chick pea experience, I can tell you to try to get them dry. (The recipe doesn’t say this.)
Mix the peas, oil and seasoning in a bowl.
Spread in a single layer on a baking sheet. Cook 20-30 min, checking and moving them around the pan at 10 min intervals since they can burn quickly.
I cooked mine 45 min at 375 in a convection oven…. I had to take them out because some were starting to turn an alarming shade of brown. Remember these were tiny peas!
Let cool 10 minutes. You can move them to a paper towel after that to remove excess oil if desired.
RP Servings: 4-6
Did they get crunchy? NO. Not even after 45 min of cooking and then 10 min more on the hot pan. Not even the ones that were turning brown. NOT. CRUNCHY. So what you are left with is just chewy peas. And peas are fine but you can cook peas in a lot less than 45+ min and not have to keep shooshing them around the pan. I am no longer optimistic about roasted peas……