Italian Roasted Snap Peas
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Italian Roasted Snap Peas
Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed grilled kosher steaks.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
Ingredients
- 1 large leek, white part only, halved lengthwise and thoroughly washed
- 1 pound sugar snap peas, trimmed
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
Directions
Preparation
- Preheat oven to 425 degrees 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.
Tips
Per serving: 96 calories; 3 g fat (0 g saturated fat, 2 g mono unsaturated fat); 0 mg cholesterol; 14 g carbohydrates; 3 g protein; 4 g fiber; 310 mg sodium; 136 mg potassium; 0 g added sugar
Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (35% dv).
2 Carbohydrate Servings
Exchanges: 2 vegetable, 1/2 fat
Contributed by: EatingWell.com
About Eating Well
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Pareve , Side Dish, Vegetable Side , Shabbat , Italian , Dinner Tonight , Gluten Free, Kid Friendly, Low Fat, Vegan , Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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B”H
Must have been clairvoyant, I just bought some beautiful fresh snap peas, and was wondering how to prepare them with my “lamb” oso buco for this Shabbos. Perfect timing! Thank you!