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Skillet Roasted Vegetables

Makes: 6 servings
Prep 20 mins Cook 22 mins
Skillet Roasted Vegetables
Ingredients
  • 8  ounces  assorted baby beets
  • 8  ounces  tiny new potatoes or small fingerling potatoes, quartered
  • 1  small sweet potato, peeled and cut in narrow wedges
  • 2 - 3  tablespoons  peanut oil
  • 1  cup  sugar snap or snow pea pods, trimmed
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1/4  cup  snipped fresh cilantro or flat-leaf (Italian) parsley
  • 2  tablespoons  lemon juice
  •  Lemon wedges
Directions

1. Trim and halve beets; reserve 1/2 cup greens.

2. In 12-inch skillet cook beets and potatoes, covered, in hot oil over medium heat for 10 minutes, turning occasionally. Uncover and cook 10 to 15 minutes more or until tender and brown on all sides, turning occasionally. Add peas to vegetables in skillet; sprinkle with salt and pepper. Cover and cook 2 to 3 minutes or until peas are crisp-tender.

3. Add reserved beet greens, cilantro, and lemon juice to skillet; toss to coat. Serve with lemon wedges. Makes 6 side-dish servings.

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 (g) 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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