Roasted Onion Rings & Peas
Wonderful served with poultry or lean pork.

Servings: 6

2 medium onions, cut into 1/4-inch-thick rounds, separated into rings
1 tablespoon olive oil
1/2 teaspoon coarse kosher salt
3 cups water
4 cups frozen petite peas (about 20 ounces)
1/4 cup finely chopped fresh mint
1/2 teaspoon ground black pepper
1/4 teaspoon sugar

Preheat oven to 450°F. Combine onion rings, oil, and salt in medium bowl; toss to coat. Spread onion rings in single layer on rimmed baking sheet. Roast until golden brown, stirring occasionally, about 20 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Before using, rewarm in 350°F oven until heated through, about 10 minutes.

Bring 3 cups water to boil. Add peas; simmer until tender, about 5 minutes. Drain. Return peas to saucepan. Mix in roasted onion rings, mint, pepper, and sugar. Transfer to bowl and serve.

Per Serving: 111 Calories; 3g Fat (21.2% calories from fat); trace Saturated Fat; 6g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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