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RECIPES/Sides
Pan Roasted Vegetables
INGREDIENTS
1 tablespoon extra virgin olive oil
3/4 pound white new potatoes, unpeeled, cut in 1-1/2-inch dice
3/4 pound red new potatoes, unpeeled, cut in 1-1/2-inch dice
2 large shallots, peeled, cut in half
10 ounces baby carrots, whole
10 ounces green beans cut in half width-wise
2 large cloves garlic, peeled, left whole, slightly crushed
1 teaspoon thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sun-dried tomatoes, slivered
2 tablespoons chopped fresh parsley
Instructions
Preheat Cuisinart™ Electric Skillet to 375°F; add olive oil and stir to coat Skillet. Cook potatoes and shallot halves until lightly browned, about 10 minutes. Reduce heat to 300°F; add carrots, green beans, garlic, thyme, salt, pepper and 1/2 cup water. Cover and cook until almost tender and water has evaporated, about 15-20 minutes; add sun dried tomatoes and cook 3-4 minutes. To serve, remove garlic pieces; sprinkle with parsley.
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RECIPE FACTS

Servings: Makes 8 servings

Nutritional information per serving

Nutritional information per serving: Calories 112 (16% from fat) • carb. 22g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg • sod. 151mg • calc. 70mg • fiber 6g

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