MAKES: 6 SERVINGS
PREP: 20 MINS
COOK: 22 MINS
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
- Trim and halve beets; reserve 1/2 cup of the beet greens.
- 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.
- 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
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.