Skillet-Roasted Vegetables

One skillet does all the work for this colorful vegetable side dish. Serve alongside grilled chicken, steak or seafood.

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4.5 by 3 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 22 mins

Skillet-Roasted Vegetables

Directions

  1. Trim and halve beets; reserve 1/2 cup of the beet greens.
  2. 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.
  3. 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

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Lower Sodium

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Nutrition Facts (Skillet-Roasted Vegetables)

  • Per serving:
  • 116 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 146 mg sodium ,
  • 17 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 2 g pro.
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