Roasted Sugar Snap Peas w/Thyme
Wonderful served with poultry or ham.

Servings: 2

 

1/2 pound sugar snap peas, strings and stems removed
1 teaspoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)

Preheat oven to 450 degrees. Toss peas or asparagus with olive oil, thyme, salt, pepper, and garlic powder
until coated. Spread on a cookie sheet and bake for 8-12 minutes, until softened and just starting to brown. Serve warm.

Roasted Sugar Snap Peas

Per Serving: 72 Calories; 2g Fat (29.9% calories from fat); trace Saturated Fat; 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 540mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat.

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