Roasted Sugar Snap Peas with Shallots
Wonderful served with poultry or lean pork.

Servings: 4

1/2 pound sugar snap peas
2 teaspoons olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
Kosher salt to taste

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
Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat

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