Recipe of the Month - March 2010
Sugar Snap Peas
1/2 pound Sugar Snap Peas
1 tablespoon Olive Oil
1 tablespoon chopped Shallots
1 teaspoon chopped Fresh Thyme
Kosher salt to taste
Preheat oven to 450 degrees F.
Spread sugar snap peas in a single layer on a medium baking sheet and brush with olive oil.
Sprinkle with shallots, thyme and kosher salt.
- Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Yield: Makes 4 servings
Per Serving: 59 calories; 3.4 fat
WAC Fun Food Fact of the Month
Sugar snap peas are delicious raw or cooked. They often come with “strings attached.” These can be removed if they bother you. Like most non-starchy vegetables, they are rich in nutrients, including potassium and vitamin C, and are low in calories and fat. Try them in a salad or with dip as a snack.