Italian Roasted Snap Peas

Sugar snap peas are so good raw, but if you haven’t tried them roasted, you’re missing out. The combination of the peas, leeks, tomatoes, and oregano is so tasty. It smells like pizza, a really healthy pizza made out of vegetables and yumminess.

Italian Roasted Snap Peas
Author: 
Recipe type: Side, Vegetable
Serves: 4
 
Ingredients
  • 1 large leek, white and light green part only, halved lengthwise and thoroughly washed I use however many came together, usually 2 or 3)
  • 1 pound sugar snap peas, trimmed
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
Instructions
  1. Preheat oven to 425 degrees F.
  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.
  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.
Nutrition Information
Serving size: ¼ Calories: 82 Fat: 3 g Saturated fat: 0 Unsaturated fat: 2 g Trans fat: 0 Carbohydrates: 13 g Sugar: 4 g Sodium: 286 mg Fiber: 5 g Protein: 4 g Cholesterol: 0
1 Weight Watchers Smart Points per serving

 

Preheat oven to 425 degrees F.

Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. If you haven’t worked with leeks before, cut the bottom root end off then cut where it starts to become darker green. This recipe calls for 1 leek, but you usually buy them in a bunch of 2 or 3. I use all of them for this recipe, you can’t have too many in my opinion.

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Then cut them in half lengthwise. You may have to wash in between the layers because they tend to get gritty.

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Then slice lengthwise.img_3285

 

Toss the leek strips, peas, oil and salt in a medium bowl.

img_3286Spread evenly on a baking sheet. Roast for 15 minutes.

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Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more.

img_3290Toss with oregano and serve.

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