Italian Roasted Snap Peas

Name: Italian Roasted Snap Peas
Total time: 35 min
Ingredients: 1 large leek, white part only, halved lengthwise and thoroughly washed; 1 pound sugar snap peas, trimmed; 2 teaspoons extra-virgin olive oil; ½ teaspoon salt; 1 cup cherry tomatoes, halved; 1 teaspoon dried oregano

3 Ratings
3 Reviews

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:

Nutrition Profile:

Nutrition Info

Ingredients

1 large leek, white part only, halved lengthwise and thoroughly washed
1 pound sugar snap peas, trimmed
2 teaspoons extra-virgin olive oil
½ teaspoon salt
1 cup cherry tomatoes, halved
1 teaspoon dried oregano

Directions

Step 1
Preheat oven to 425 degrees F.

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Step 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.
Step 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.

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

3 Ratings

5 star values: 2
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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rlocati1@comcast.net

05/14/2017

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

EatingWell Member

EatingWell User

10/27/2010

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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Italian Roasted Snap Peas

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Italian Roasted Snap Peas

Account

Account

Italian Roasted Snap Peas

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Italian Roasted Snap Peas