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Skillet-Roasted Vegetables
Ingredients
- 8 ounces assorted baby beets
- 8 ounces tiny new potatoes and/or small fingerling potatoes, quartered
- 1 smallsweet potato, peeled and cut into thin wedges
- 2 - 3 tablespoons peanut oil
- 1 cup sugar snap pea pods or snow pea pods, trimmed if desired
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley
- 2 tablespoons lemon juice
- Lemon wedges
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, the cilantro, and lemon juice to vegetables; toss gently to coat. Serve with lemon wedges.
Nutrition Facts
(Skillet-Roasted Vegetables)
- Servings Per Recipe 6,
- cal. (kcal) 116,
- Fat, total (g) 5,
- sat. fat (g) 1,
- carb. (g) 17,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 2,
- vit. A (IU) 4227,
- vit. C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- sodium (mg) 146,
- Potassium (mg) 419,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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