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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    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

    directions

    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

    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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