Skillet-Roasted Vegetables

Name: Skillet-Roasted Vegetables
Yield: 6
Ingredients: 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 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; Lemon wedges

Skillet-Roasted Vegetables was pinched from <a href="http://www.bhg.com/recipe/skillet-roasted-vegetables/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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8 ounces assorted baby beets

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8 ounces tiny new potatoes and/or small fingerling potatoes, quartered

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1 small sweet potato, peeled and cut into thin wedges

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2 tablespoons peanut oil

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

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1/4 teaspoon salt

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1/8 teaspoon freshly ground black pepper

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1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley

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2 tablespoons lemon juice

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Lemon wedges

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