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Italian Roasted Snap Peas

From: EatingWell

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

Servings: 4 servings, about 1/2 cup each
Prep: 10 mins
Total: 35 mins
Rated : 
 by 9 people
1   large leek, white part only, halved lengthwise and thoroughly washed
1 pound  sugar snap peas, trimmed
2 teaspoons  extra-virgin olive oil
1/2 teaspoon  salt
1 cup  cherry tomatoes, halved
1 teaspoon  dried oregano
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 Facts
Calories 96, Total Fat 2 g, Monounsaturated Fat 2 g, Sodium 311 mg, Carbohydrate 14 g, Fiber 4 g, Protein 3 g, Potassium 135 mg. Daily Values: Vitamin A 35%, Vitamin C 45%. Exchanges: Vegetable 2,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet

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