Roasted Sugar Snap Peas with Shallots
1/2 pound sugar snap peas
Preheat oven to 450 degrees F (230 degrees C).
Toss sugar snap peas with olive oil and place in a single layer on a medium baking sheet. Sprinkle with shallots, thyme, and kosher salt.
Bake 6 to 8 minutes in the preheated oven, until tender but firm. Serve warm.
Per Serving (does not include any added salt): 45 Calories; 2g Fat (46.3% calories from fat); trace Saturated Fat; 1g Protein; 4g Carbohydrate; 1g Dietary
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