Wash and dry the snap peas. I can never resist them at the farmer's market.
Pinch the top of the snap pea and peel off the string
Spread the snap peas on a baking sheet and drizzle with the 2 tsp olive oil, 1/4 tsp kosher salt, 1/8 tsp ground black pepper and 1/4 tsp dried thyme. Mix together to be sure all the snap peas are coated
Roast the snap peas for 15-20 minutes, turning every 10 minutes until they have a nice toasty smell (clearly not a technical cooking term!) and are a bit brown
Serve hot or at room temperature and enjoy! Throw any leftover snap peas in a salad - truly delicious.