Skillet-Roasted Vegetables

Ingredients · for 4 (scales to your household)

• 8 ounces Assorted baby beets $1.50
• 8 ounces Tiny new potatoes and/or small fingerling potatoes $1.17
• 1 Sweet potato $0.64
• 2 tablespoons Peanut oil $0.27
• 1 cup Sugar snap pea pods or snow pea pods $1.42
• 1/4 teaspoon Salt $0.01
• 1/8 teaspoon Ground black pepper $0.02
• 1/4 cup Snipped fresh cilantro or Italian (flat-leaf) parsley $0.10
• 2 tablespoons Lemon juice $0.42
• 1 Lemon wedges $1.08

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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.

Per serving