Pan Roasted Vegetables Recipe

Looking for an easy Pan Roasted Vegetables recipe? Learn how to make Pan Roasted Vegetables using healthy ingredients.


Submitted by jharris32

Makes 2 servings



Pan roasted root (and other) vegetables.

Recipe Ingredients for Pan Roasted Vegetables

1/2 cup frozen corn
1/2 cup celery
1/2 cup carrots
1/2 cup rutabaga
1/8 cup garlic, minced
1/2 cup mushrooms
1/2 cup cherry tomatoes
1 tablespoon olive oil
100 grams chicken stock

Recipe Directions for Pan Roasted Vegetables

  1. Heat oil in a skillet on high

  2. Add all vegetables except tomatoes. Add spices to taste brown on all sides.

  3. Add chicken stock and and cover. Boil off liquid.

Categories

Side Dish

Nutrition Facts
Serving Size 251.0g
Amount Per Serving
Calories
152
Calories from Fat
68
% Daily Value*
Total Fat
7.5g
12%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
60mg
2%
Potassium
565mg
16%
Total Carbohydrates
18.5g
6%
Dietary Fiber
4.0g
16%
Sugars
6.3g
Protein
5.0g
Vitamin A 77% Vitamin C 36%
Calcium 6% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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