Roasted Snap Peas with Shallots

By melanieroe

4 servings, 1/2 cup each
Active Time: 5 minutes
Total Time: 20 minutes

Nutrition
Per serving: 83 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 11 g carbohydrates; 3 g protein; 3 g fiber; 147 mg sodium; 212 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 fat

Ingredients

• 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)

Preparation

Step 1

Preheat oven to 475°F.

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.