Italian Roasted Snap Peas

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

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Italian Roasted Snap Peas

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


    Prep: 10 min Total: 45 min
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    • 1

      Preheat oven to 425F.

    • 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.

    nutritional information

    4 g
    3 g
    Saturated Fat:
    0 g
    14 g
    3 g
    310 mg
    Monounsaturated Fat:
    2 g
    2 vegetable, 1/2 fat
    0 g
    Carbohydrate Servings:
    136 mg
    Nutrition Bonus:
    Vitamin C (45% daily value), Vitamin A (35% dv).
    Added Sugars:
    0 g
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