Orange-Glazed Snow Peas

July 25, 2010 in Side Dishes, Vegetables by Joyce Bunderson

Snow peas are one of the earliest-known cultivated plants. The French name for this tender legume is mange-tout, meaning “eat it all.” Snow peas provide vitamins A and C, iron and potassium. They are low in sodium. A 3-ounce serving, cooked and drained, contains 43 calories.

As with all legumes, snow peas host beneficial bacteria, rhizobia, that fix nitrogen in the soil. The capacity to fix nitrogen in the soil makes it a useful companion plant for growing other vegetables, such as green, leafy vegetables, that benefit from high nitrogen content in their soil.


1/2 cup orange juice
2 tablespoon orange zest
2 tablespoon Delight, or sweetener of your choice
1 tablespoon butter or margarine
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 dash ground cloves
1-1/4 pound snow peas,

Combine all ingredients except snow peas and bring mixture to a boil. Reduce heat and simmer until liquid is reduced to about 1/4 cup.

Blanch the snow peas in boiling water about 30 seconds and drain. Immediately transfer snow peas to serving dish. Pour orange sauce over snow peas and toss to coat.

For more about oranges click here