Italian Roasted Snap Peas

3 Reviews
From: EatingWell Magazine May/June 2008

Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed grilled steaks.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425 °F.
  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.
  • 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: about 1/2 cup
  • Per serving: 90 calories; 3 g fat(0 g sat); 4 g fiber; 13 g carbohydrates; 4 g protein; 69 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1921 IU vitamin A; 76 mg vitamin C; 73 mg calcium; 3 mg iron; 302 mg sodium; 361 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (35% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1/2 fat

Reviews 3

June 23, 2013
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By: EatingWell User
Delicious Roasted Vegetables! I made some substitutions based on what I had available: used white onions rather than leeks and substituted organic Herbs de Provence rather than just oregano. Because it was a warm day, I placed everything on a tray and cooked it on the BBQ while we grilled some chicken. It only took 15-20 min and was outstanding! Pros: Very quick and easy to make
October 27, 2010
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By: EatingWell User
This was delicious. I did make a few alterations. I had a little over a half pound of peas so I only used 1 1/4 tsp of olive oil and 1/4 tsp of salt. I cooked the peas for the 15 minutes and then added the full amount of leeks and tomatoes. I tried the peas when they got out of the oven and they were great. I did add the oregano but I think it tastes better without it. This is soooo easy to make and tastes fantastic. I ate the whole portion for my dinner.
May 22, 2010
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By: EatingWell User
This was a very easy and tasty recipe. However, in the high heat oven the leek strips burned black within ten minutes. I'm thinking maybe it would be better to add the leeks at the same time as the tomatoes so they don't cook so long.