Adding a simple vegetable side
dish not only rounds out a light
chicken plate, but fills you up,
making cutting calories easier.
Makes
6 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
HEAT:
ADD:
Test Kitchen Approved
Cast iron heats and cooks evenly and browns beautifully, but a heavy-duty sauté pan works well here, too.
Instructions
Heat oil in a large cast-iron skillet over medium-high until it shimmers, 1–2minutes.
Add squash and cook, without stirring, about 5 minutes. Stir squash, add parsnips, and cook 5 minutes. Add shallots and cook vegetables, without stirring, until caramelized, 5 minutes.
Turn pieces over and cook until browned, 5 minutes more.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 128
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 9mg 0%
% Daily Value*
Carbs 20g 6%
Fiber 4g 16%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
