ITALIAN ROASTED SNAP PEAS
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon crushed red pepper
1 pound sugar snap peas, trimmed
½ small red onion, thinly sliced
1 Cup cherry tomatoes
½ teaspoon dried Italian seasoning, crushed
Preheat oven to 425 degrees. On a large, rimmed baking sheet, toss together the snap peas. Onion, oil, salt, and crushed red pepper until evenly coated. Roast for 5 minutes.
Stir in tomatoes and Italian seasoning. Roast 8 minutes more or until vegetables are tender and lightly browned on the edges.
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