Roasted Snap Peas with Shallots

From EatingWell: June/July 2005, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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

Nutrition Profile

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.

Nutrition Bonus: Vitamin C (20% daily value).

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 fat