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
- 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
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.
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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.
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