Roasted Snap Peas with Shallots

Roasted Snap Peas with Shallots

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From: EatingWell Magazine June/July 2005

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)


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  • Ready In

  1. Preheat oven to 475 °F.
  2. 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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 94 calories; 3 g fat(0 g sat); 3 g fiber; 13 g carbohydrates; 4 g protein; 3 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1964 IU vitamin A; 2 mg vitamin C; 59 mg calcium; 0 mg iron; 153 mg sodium; 214 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 1/2 fat

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