ounces assorted baby beets
ounces tiny new potatoes and/or small fingerling potatoes, quartered
small sweet potato, peeled and cut into thin wedges
tablespoons peanut oil
cup sugar snap pea pods or snow pea pods, trimmed (if desired)
teaspoon freshly ground black pepper
cup snipped fresh cilantro or Italian (flat-leaf) parsley
tablespoons lemon juice
- Trim and halve beets; reserve 1/2 cup of the beet greens.
- In a covered 12-inch skillet cook beets, potatoes, and sweet potato in hot oil over medium heat for 10 minutes, turning occasionally. Cook, uncovered, for 10 to 15 minutes or until vegetables are tender and brown on all sides, turning occasionally. Add pea pods to vegetables in skillet; sprinkle with salt and pepper. Cook, covered, for 2 to 3 minutes more or until pea pods are crisp-tender.
- Add the reserved 1/2 cup beet greens, cilantro, and lemon juice to vegetables; toss gently to coat. Serve with lemon wedges.
From the Test Kitchen
Nutrition Facts(Skillet-Roasted Vegetables)
- Per serving:
- 116 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 0 mg chol.,
- 146 mg sodium,
- 17 g carb.,
- 3 g fiber,
- 5 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet