Italian Roasted Snap Peas

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008

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Recipe Summary

total:
35 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Low Fat
High Fiber
Dairy-Free
Gluten-Free
Vegetarian
Vegan
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • 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.

  • 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.

Tips

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 Facts

Serving Size: about 1/2 cup
Per Serving:
90 calories; protein 3.9g; carbohydrates 13.5g; dietary fiber 4g; sugars 6.4g; fat 2.7g; saturated fat 0.4g; vitamin a iu 1921.5IU; vitamin c 75.8mg; folate 68.5mcg; calcium 73mg; iron 3.1mg; magnesium 38.8mg; potassium 360.9mg; sodium 301.6mg; thiamin 0.2mg.
Exchanges:

2 vegetable, 1/2 fat
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Reviews (2)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/29/2011
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. Read More
rlocati1@comcast.net
Rating: 5 stars
05/15/2017
Very good recipe liked the combination and was easy to do. Used a basil infused olive oil I happened to have and added the oregano and a bit of thyme as well. Used only 1/2 amount of oil and was fine. Will make often Read More
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EatingWell User
Rating: 5 stars
06/23/2013
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 Read More
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