Roasted Snap Peas with Shallots

By Logo inline

Roasting brings out a caramelized complexity in the already sweet peas. A scattering of crumbled blue cheese would make a savory addition or substitution for the bacon.

 Roasted Snap Peas with Shallots
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 1 pound sugar snap peas, trimmed (about 4 cups)

  • 1 large shallot, halved and thinly sliced (about 1/4 cup)

  • 2 teaspoons extra-virgin olive oil

  • 1/4 teaspoon salt

  • Freshly ground pepper to taste

  • 2 pieces cooked bacon, crumbled (optional)

Directions
  1. 4 servings, 1/2 cup each

  2. Preheat oven to 475°F.

  3. Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.


Nutritional Facts

Servings
4
Per serving
Calories
83
Carbohydrates
11g
Fat
2g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
3g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
212mg
Sodium
147mg
Added Sugars
Exchanges
1 1/2 vegetable
1/2 fat
Carbohydrate Servings
1
Vitamin C (20% daily value).

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

american eatingwell summer spring side dishes roast quick pork mothers day fathers day entertainment easy bridal shower birthday baby shower side dish