Skillet Root Veggies

1 hr & 15 min

6 servings

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.

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.

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.