Italian Roasted Snap Peas
Makes 4 Servings

Italian Roasted Snap Peas

This dish celebrates the flavor and crunch of snap peas with a tasty Italian zest.

Prep time: 5 minutes

Cook time: 25 minutes


  • 1 large leek, white part only, halved lengthwise and washed
  • 1 pound sugar snap peas, trimmed
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon salt
  • 1 cup cherry or grape tomatoes, halved
  • 1 teaspoon dried oregano
Serving Size:  1/2 cup
Total Fat2.7 g
Saturated Fat0.4 g
Cholesterol0 mg
Sodium320 mg
Total Carbohydrate13.5 g
Dietary Fiber4 g
Total Sugars6.4 g
Added Sugars included0 g
Protein3.9 g


  1. Preheat oven to 425 degrees F.
  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.
  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.

Source: Modified from a recipe at

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