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Italian Roasted Snap Peas




Source of Recipe


Marla
Italian Roasted Snap Peas
EW (Test Kitchen)

Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed grilled steaks.

Servings: 4 servings, about 1/2 cup each
Total Time: 35 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight


Ingredients:

Italian Roasted Snap Peas
1 large leek , white part only, halved lengthwise and thoroughly washed
1 pound sugar snap peas , trimmed
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1 cup cherry tomatoes , halved
1 teaspoon dried oregano


Steps:


1: Preheat oven to 425°F.

2: Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium bowl. Spread evenly on a baking sheet.

3: Roast for 15 minutes. Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more. Toss with oregano and serve.



Nutrition: (Per serving)

Calories - 96
Carbohydrates - 14
Fat - 2
Saturated Fat - 0
Monounsaturated Fat - 2
Protein - 3
Cholesterol - 0
Dietary Fiber - 4
Potassium - 135
Sodium - 311
Nutrition Bonus - Vitamin C (45 daily value), Vitamin A (35 dv).