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.

Ingredients

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.

Calories: 96		Fiber: 4 g
Fat: 3 g		Saturated Fat: 0 g
Carbohydrates: 14 g		Protein: 3 g
Sodium: 310 mg		Monounsaturated Fat: 2 g
Exchanges: 2 vegetable, 1/2 fat		Cholesterol: 0 g
Carbohydrate Servings: 2		Potassium: 136 mg
Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (35% dv).		Added Sugars: 0 g

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