Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Show:
Food Network Specials
Episode:
Rachael Ray's Easy Holiday Feast
Roasted Sugar Snap Peas with Black Pepper
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 124
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 536 mg
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 124
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 536 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Coat the snap peas lightly with olive oil. Season with sea salt and lots of black pepper. Roast (in a single layer on a baking sheet or divide between 2 sheets) until browned at the edges but still with some bite left to them, 10 to 12 minutes.
