Roasted Snap Peas with Shallots
http://www.eatingwell.com/recipes/roasted_snap_peas_with_shallots.html
From EatingWell: June/July 2005, EatingWell for a Healthy Heart Cookbook (2008)Roasting brings out a caramelized complexity in the already sweet peas. A scattering of crumbled blue cheese would make a savory addition or substitution for the bacon.
4 servings, 1/2 cup each | Active Time: 5 minutes | Total Time: 20 minutes
Ingredients
- 1 pound sugar snap peas, trimmed (about 4 cups)
- 1 large shallot, halved and thinly sliced (about 1/4 cup)
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 pieces cooked bacon, crumbled (optional)
Preparation
- Preheat oven to 475°F.
- Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.
Nutrition
Per serving : 83 Calories; 2 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 3 g Protein; 3 g Fiber; 147 mg Sodium; 212 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1/2 fat