SKILLET-ROASTED VEGETABLES | BETTER HOMES & GARDENS
One skillet does all the work for this colorful vegetable side dish. Serve alongside grilled chicken, steak or seafood.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 42 minutes
Prep Time 20 minutes
Cook Time 22 minutes
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 116 calories, CarbohydrateContent 17 g, FatContent 5 g, ProteinContent 2 g, SaturatedFatContent 1 g, SodiumContent 146 mg, SugarContent 5 g
ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
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