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Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts

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Nutritional Information

Serves 4

Amount Per SERVING:

Calories 380
Protein 10g
Total fat 21g
Carbs 43g
Cholesterol mg
Sodium 190mg
Fiber 10g
Sugars 26g

This tasty, colorful recipe can work as a side dish, or it can become a flavorful entrée by adding slices of browned tempeh or soy “sausage” just before serving.

Ingredients

  • 1/3 cup lemon juice
  • 3 Tbs. light brown sugar
  • 1 1/2 tsp. minced fresh ginger
  • 1 1/2 tsp. crystallized ginger, crushed
  • 2 Tbs. extra virgin olive oil
  • 1 1/2 lb. beets, trimmed, peeled and cut into 1/2-inch slices
  • 1/2 lb. carrots, peeled and cut diagonally into 1/2-inch slices
  • 6 small shallots, peeled and halved
  • Salt and freshly ground black pepper to taste
  • 3/4 cup chopped toasted walnuts

Directions

  1. Combine lemon juice, brown sugar, both gingers and oil with 3 tablespoons water. Stir well to blend, dissolve sugar and moisten crystallized ginger.
  2. Put beets, carrots and shallots in slow cooker, and pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper.    
  3. Cover, and cook on low until vege-tables are soft, 6 to 8 hours. To serve, sprinkle with chopped toasted walnuts.

 

OVEN METHOD: Prepare lemon-ginger mixture as directed. Preheat oven to 375F. Place beets, carrots and shallots in ovenproof dish; pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper. Cover, and bake until vegetables are tender, 1 to 1 1/2 hours. When ready to serve, sprinkle with chopped toasted walnuts.

 

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