Ingredients
- 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
Cooking Directions
Step 1
Preheat oven to 425°F.
Step 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.
Step 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 Info
- Serving: Per serving
- Calories: 96
- Carbohydrates: 14g
- Fat: 2g
- Protein: 3g
- Dietary Fiber: 4g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 135mg
- Sodium: 311mg
- Exchanges: 2 vegetable, 1/2 fat
- Carbohydrate Servings: 2