Roasted Sugar Snap Peas and Broccoli tossed in a Sesame Sauce

For the Peas/Broccoli:

• 3/4 lb Sugar Snap Peas - their tops removed.

• 1 pound broccoli - cut into bite sized pieces and stems thinly sliced into bite sized pieces

• 2 tablespoons sesame seeds

• 1/4 cup olive oil

• 3 garlic scapes or 2 cloves garlic

• 1 teaspoon salt

• 1 teaspoon ground black pepper

For the Sauce:

• 1/4 cup rice wine vinegar

• 1/4 cup tamari or soy sauce

• 2 teaspoons toasted sesame oil

• 1 teaspoon honey

• pinch of cayenne powder

(1) Make the Sauce:  Mix together rice wine vinegar, tamari, toasted sesame oil, honey and cayenne pepper.  Set aside.

(2) Make the Oil/Garlic Marinade:  Puree the olive oil, garlic, salt and pepper in a food processor.

(3) Roast the Peas/Broccoli:   Toss the peas/broccoli in Olive Oil/Garlic mixture. Roast at 425 for 6 minutes. Then turn veggies and toss with sesame seeds and roast for another 4 minutes.

(4) Toss veggies with sauce and enjoy!