Italian Balsamic Roasted Sugar Snap Peas
Sweet Sugar snap peas and grape tomatoes combine with onion, hot red pepper flakes and Italian seasoning to give you a spicy vegetable side. You finish the dish with a touch of balsamic vinegar which balances the sweetness of the vegetables.
Servings: 4 people
Calories: 99kcal
Equipment
Ingredients
- 1 lb sugar snap peas washed and trimmed.
- ½ onion small and thinly sliced (about ½ cup)
- 1 ½ cup grape tomatoes
- 1 tablespoon olive oil or more to coat the vegetables
- ¼ teaspoon Kosher salt
- ½ teaspoon crushed red pepper flakes use less if you don't like spicy
- ½ teaspoon dried Italian seasoning crushed
- 1 tablespoon balsamic vinegar
- black pepper pinch
Instructions
- Preheat oven to 425℉.
- Line a large rimmed baking sheet with aluminum foil for easy clean up.
- In the baking sheet toss together the snap peas, onion, olive oil, salt and crushed red pepper until well coated. Roast for 5 minutes.
- Mix in tomatoes and Italian seasoning. Roast for another 8 minutes more or until vegetables are lightly brown at the edges and tender.
- Sprinkle over the vegetables the balsamic vinegar and black pepper.
- Serve immediately.
Notes
Make it as spicy as you like by adding additional red pepper flakes.
Experiment with a good fruity balsamic vinegar. Now is not the time to skimp on quality.
Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 379mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1772IU | Vitamin C: 77mg | Calcium: 62mg | Iron: 3mg