Italian Roasted Snap Peas

From EatingWell: May/June 2008

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

READER'S COMMENT:

"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...

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2 Reviews for Italian Roasted Snap Peas

10/27/2010

Anonymous

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.

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05/22/2010

Anonymous

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.

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