Indian-Spiced Roasted Peas

[VEGETARIAN] [Healthy]

Makes 5 servings

• 2 Tbsp. coconut oil
• ½ tsp. curry powder
• ¼ tsp. salt
• ¼ tsp. black pepper
• 16 oz. fresh sugar snap pea pods (5 cups) or snow pea pods (12 oz.), strings removed
• ¼ cup plain Greek yogurt
• 1 Tbsp. snipped fresh mint
• Dash salt
• Lemon wedges

DIRECTIONS

Preheat oven to 450°F. In a small bowl microwave oil 10 seconds or until melted. Stir in curry powder, salt, and pepper. Place pea pods in a 15×10-inch baking pan. Drizzle with oil mixture; toss to coat.

Roast 15 minutes or until tender and brown, stirring once. Transfer to a serving dish. In a small bowl combine yogurt, mint, and a dash of salt. Serve peas with minted yogurt and lemon wedges.

Per serving 101 cal., 6 g fat (5 g sat. fat), 1 mg chol., 163 mg sodium, 10 g carb., 4 g fiber, 5 g sugars, 4 g pro.