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Roasted Sugar Snap Peas

1 pound sugar snap peas*
1 tablespoon extra-virgin olive oil
Coarse salt or Fleur de sel salt
2 tablespoons chopped fresh chives

* Also called Sugar Peas. These peas are not shelled, as the entire pod is eaten.

Preheat broiler. Line a large baking sheet with aluminum foil. Toss peas with olive oil on prepared baking sheet. Spread peas in a single layer. Broil approximately 2 minutes or just until crisp-tender and they are beginning to brown in spots, stirring once. Remove from oven and transfer to a serving bowl. Sprinkle with coarse salt or fleur de sel salt, then chives, and serve.

Makes 6 servings.