EatingWell

Grilled Snap Peas with Chile-miso Butter

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ACTIVE: 15 min TOTAL: 15 min

EQUIPMENT: Grill basket

Miso, chile-garlic sauce and vinegar lend serious savory flavor to the compound butter used to coat the charred peas.

1 pound sugar snap peas, trimmed 2 tablespoon­s canola oil

1/2 teaspoon salt, divided

1 tablespoon butter, softened 1 tablespoon white or yellow miso 1 teaspoon chile-garlic sauce or Sriracha 1 teaspoon rice vinegar

Toasted sesame seeds & sliced scallions for serving

1. Preheat grill to high.

2. Toss peas with oil and 1/4 teaspoon salt in a large bowl. Transfer to a grill basket. Grill, stirring occasional­ly, until charred, about 4 minutes.

3. Combine butter, miso, chile-garlic sauce

(or Sriracha), vinegar and the remaining 1/4 teaspoon salt in the bowl. Add the peas and toss to coat. Garnish with sesame seeds and scallions, if desired.

SERVES 6: 1/2 cup each

Cal 96 Fat 7g (sat 2g) Chol 5mg Carbs 7g

Total sugars 4g (added 0g) Protein 3g Fiber 2g

Sodium 312mg Potassium 152mg.

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