ROASTED SNAP PEAS WITH SHALLOTS
Make and share this Roasted Snap Peas With Shallots recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees F.
- Toss peas, shallot, oil, salt and pepper in a medium bowl.
- Transfer to a baking sheet and spread in a single layer.
- Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes.
- Serve warm, sprinkled with bacon if desired.
Nutrition Facts : Calories 63.2, Fat 2.6, SaturatedFat 0.4, Sodium 147.1, Carbohydrate 9.8, Fiber 3.6, Sugar 1.8, Protein 2.3
ROASTED SUGAR SNAP PEAS
We're betting you won't find a faster way to dress up crisp sugar snap peas than this simply scrumptious recipe. It goes with a variety of entrees and is pretty enough to dish up for company. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.
Nutrition Facts : Calories 91 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED SNAP PEAS WITH SHALLOTS RECIPE - (4.8/5)
Provided by Valarie
Number Of Ingredients 6
Steps:
- Preheat oven to 475˚F. Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.
PEAS WITH SHALLOTS
I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
SAUTEED SUGAR SNAP PEAS
Make and share this Sauteed Sugar Snap Peas recipe from Food.com.
Provided by CookingONTheSide
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in large nonstick skillet over medium heat.
- Add shallots and saute until golden, about 5 minutes.
- Add frozen peas and sugar snap peas; saute 5 minutes or until sugar snap peas are crisp-tender.
- Sprinkle with salt and pepper.
Nutrition Facts : Calories 76.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 187.2, Carbohydrate 10.3, Fiber 3.4, Sugar 2.8, Protein 3.1
SAUTEED SNAP PEAS WITH ROASTED VEGETABLES
Crisp snap peas mix deliciously with tender potatoes and mushrooms.
Provided by Nelena Brown
Categories Side Dish Vegetables Onion
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
- Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
- After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
- Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g
SNAP PEAS AND CARROTS
Categories Vegetable Side Vegetarian Quick & Easy Carrot Fall Sugar Snap Pea Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.
PEAS WITH ROASTED SHALLOTS
This flavoursome side dish of peas with caramelised onions from James Martin is healthy and versatile
Provided by James Martin
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Turn oven to 200C/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, and add the shallots. Cook for a few mins to caramelise the outside to a nice golden colour, then transfer to the oven for 5 mins to cook through.
- Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve with your favourite roast.
Nutrition Facts : Calories 176 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.03 milligram of sodium
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