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Italian Roasted Snap Peas

12 December 2012 No Comment

1   large leek, white part only, halved lengthwise and thoroughly washed
1 pound  sugar snap peas, trimmed
2 teaspoons  extra-virgin olive oil
1/2 teaspoon  salt
1 cup  cherry tomatoes, halved
1 teaspoon  dried oregano
1. Preheat oven to 425 degrees F.
2. Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium bowl. Spread evenly on a baking sheet.
3. Roast for 15 minutes. Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more. Toss with oregano and serve.

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