Peas with Mint and Onion

Peas with Mint and Onion
Serve with any roasted ham or poultry.

Servings: 6

• 2 medium onions, cut into 1/4-inch-thick rounds, separated into rings
• 1 tablespoon olive oil
• 1/2 teaspoon coarse kosher salt

• 3 cups water
• 4 cups frozen petite peas (about 20 ounces)
• 1/4 cup finely chopped fresh mint
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sugar

Preheat oven to 450°F. Combine onion rings, oil, and salt in medium bowl; toss to coat. Spread onion rings in single layer on rimmed baking sheet. Roast until golden brown, stirring occasionally, about 20 minutes.

Onions an be made 1 day ahead. Cover and refrigerate. Before using, rewarm in 350°F oven until heated through, about 10 minutes.

Bring 3 cups water to boil. Add peas; simmer until tender, about 5 minutes. Drain. Return peas to saucepan. Mix in roasted onion rings, mint, pepper, and sugar. Transfer to bowl and serve.

Per Serving: 112 Calories; 3g Fat (20.7% calories from fat); trace Saturated Fat; 6g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.