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Italian Roasted Snap Peas

Italian Roasted Snap Peas

Nutrition Facts
  • cal. (kcal) 96
Italian Roasted Snap Peas
  • Makes: 2 servings
  • Prep: 10 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 14


  • 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 Information

Servings Per Recipe: 2
PER SERVING: 96 cal., 2 g total fat 311 mg sodium, 14 g carb. (4 g fiber), 3 g pro.