sugar snap peas, trimmed (about 4 cups)
shallot, halved and thinly sliced (about 1/4 cup)
extra-virgin olive oil
cooked bacon, crumbled (optional)
freshly ground pepper to taste
- 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.
Makes: 4 servings, 1/2 cup each
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat2 g
- Cholesterol0 mg
- Carbohydrates11 g
- Protein3 g
- Sodium147 mg
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to