Italian Roasted Snap Peas

Italian Roasted Snap Peas
Italian Roasted Snap Peas
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Italian Roasted Snap Peas

  1. 1 large leek , white part only, halved lengthwise and thoroughly washed

  2. 1 lb. sugar snap peas , trimmed (FARMERS MARKET)

  3. 2 tsp. extra-virgin olive oil (Nature's Basket)

  4. 1/2 tsp. salt

  5. 1 cup cherry tomatoes , halved

  6. 1 tsp. dried oregano

Prep Time: 00:10
Total Time: 00:35

Community Rating:

Recipe Author: Eating Well

Dietary Considerations: Gluten Free, Heart Healthy, Low Cholesterol, Low Saturated Fat, Low Sodium, Vegetarian

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 1 large leek , white part only, halved lengthwise and thoroughly washed
  • 1 lb. sugar snap peas , trimmed (FARMERS MARKET)
  • 2 tsp. extra-virgin olive oil (Nature's Basket)
  • 1/2 tsp. salt
  • 1 cup cherry tomatoes , halved
  • 1 tsp. dried oregano

Recipe Directions:

Preheat oven to 425°F.

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.

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.

Serving per recipe:

4

Amount per serving:

  • Calories: 96
  • Carbohydrates: 14
  • Fat: 2 g
  • Protein: 3 g
  • Cholesterol: 0 mg
  • Potassium: 135 mg
  • Sodium: 311 mg
  • SaturatedFat: 0
  • MonounsaturatedFat: 2
  • DietaryFiber: 4
  • CarbohydrateServings: 2
  1. Gluten Free
  2. Heart Healthy
  3. Low Cholesterol
  4. Low Saturated Fat
  5. Low Sodium

Other Dietary Considerations:

  • Vegetarian