Skillet Root Veggies
Like a mini harvest festival right on your plate! From the fiery orange flesh of sweet potatoes to the earthy richness of beets and turnips, it’s a good contribution to the cornucopia that is your holiday feast. Plus, the creamy, onion sauce will bring loads of holiday comfort while you get in a full serving of veggies.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and a small dinner roll.
Ingredients
2 cups milk, your choice
2 beets
2 sweet potatoes
2 turnips
Preparation
- Preheat oven to 350° F.
- In a large, microwaveable bowl, whisk seasoning with milk. Microwave uncovered on high 5 min, whisking halfway through. It should be thick. Set aside.
- Meanwhile, peel beets, sweet potatoes, and turnips. Using 4-in-1 Mandoline, thinly slice vegetables and place into a large bowl. Add prepared sauce; toss to coat.
- Transfer vegetables in layers into a 9" cast iron skillet. Cover with parchment paper, then tin foil.
- Bake 30 min. Remove parchment paper and tin foil. Bake additional 30 min, until veggies have softened.
Nutritional Information
Per serving: Calories 150, Fat 3.5 g (Saturated 2 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 24 g (Fibre 3 g, Sugars 11 g), Protein 6 g.
Tips
Purple beets bleed their colour into everything, even your hands! If you want to avoid this, try using golden or candy cane beets.
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