Eosinophilic Esophagitis Friendly Whole30 Roasted Snap Peas
Total time17 min
Prep time5 min
Cook time12 min
4.6(3)
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Learn more →Ingredients
4 servings
- 1 lb snap peas, strings removed
- 1 ½ tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp onion powder (optional)
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and place a rimmed baking sheet on the center rack while the oven heats.
- 2
In a large bowl, toss the snap peas with the olive oil, garlic powder, smoked paprika, salt, pepper, and onion powder, if using, until evenly coated.
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