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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 and/or small fingerling potatoes, quartered
  • 1  small  sweet 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, cilantro, and lemon juice to vegetables; toss gently to coat. Serve with lemon wedges.

From the Test KitchenIcon
  • Lower Sodium
Nutrition Facts (Skillet-Roasted Vegetables)
  • Servings Per Recipe 6,
  • cal. (kcal) 116,
  • Fat, total (g) 5,
  • chol. (mg) 0,
  • 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,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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