Pan Roasted Vegetables

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Cuisinart original

Ingredients

1tablespoon extra virgin olive oil 3/4pound white new potatoes, unpeeled, cut in 1-1/2-inch dice 3/4pound red new potatoes, unpeeled, cut in 1-1/2-inch dice 2large shallots, peeled, cut in half 10ounces baby carrots, whole 10ounces green beans cut in half width-wise 2large cloves garlic, peeled, left whole, slightly crushed 1teaspoon thyme 3/4teaspoon kosher salt 1/4teaspoon freshly ground black pepper 1/2cup sun-dried tomatoes, slivered 2tablespoons chopped fresh parsley

Nutritional information

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

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.