EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|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|
Preheat oven to 425F.
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf