Skillet-Roasted Vegetables


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

Skillet-Roasted Vegetables
Prep Time:
20 mins
Cook Time:
22 mins
Total Time:
42 mins


  • 8 ounce assorted baby beets

  • 8 ounce tiny new potatoes and/or small fingerling potatoes, quartered

  • 1 small sweet potato, peeled and cut into thin wedges

  • 2 - 3 tablespoon peanut oil

  • 1 cup sugar snap pea pods or snow pea pods, trimmed (if desired)

  • ¼ teaspoon salt

  • teaspoon freshly ground black pepper

  • ¼ cup snipped fresh cilantro or Italian (flat-leaf) parsley

  • 2 tablespoon lemon juice

  • Lemon wedges


  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.


Lower Sodium

Nutrition Facts (per serving)

116 Calories
5g Fat
17g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 116
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 146mg 6%
Total Carbohydrate 17g 6%
Total Sugars 5g
Protein 2g
Vitamin C 21.8mg 109%
Calcium 30.3mg 2%
Iron 1.1mg 6%
Potassium 419mg 9%
Folate, total 60.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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