Epicure Recipes

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Skillet Root Veggies

LunchLow-sodiumSugar ConsciousDinnerLunchVegetarianGluten-freeThanksgivingSide DishesDinnerChristmas

1 hr & 15 min

6 servings

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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.

Ingredients

  • 1 pkg Scalloped Potatoes Seasoning
  • 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.

Epicure Products Used

Nutritional Information

Per serving: Calories 150, Fat 3.5 g (Saturated 2 g, 0.1 0 g), Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 24 g (Fiber 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.

Perfectly Balance Your Plate

Serve with 4 oz (113 g) lean protein and a small dinner roll.