Try this Italian Roasted Snap Peas recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425°F.
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.
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
96 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 311 mg sodium; 135 mg potassium
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 12 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.2mg | 0 % | |
Potassium 325.4mg | 9 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 7.5g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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