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Roasted Snap Peas with Shallots

:  June/July 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (9 votes)

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.


Roasted Snap Peas with Shallots Recipe

Makes: 4 servings, 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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)

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Preparation

  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.

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).

Carbohydrate Servings: 1

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


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Recipe Categories

Health & Diet Considerations
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Servings
4
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Summer
Style/Theme
Kid-friendly
Quick (total 30 min. or less)
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Mediterranean
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
EatingWell for a Healthy Heart Cookbook (2008)
June/July 2005
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