Ginger Beets and Carrots
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. —Courtney Stultz, Weir, Kansas
Ingredients
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1-1/2 cups thinly sliced fresh carrots
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1-1/2 cups thinly sliced fresh beets
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4 teaspoons olive oil
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1-1/2 teaspoons honey
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1-1/2 teaspoons ground ginger
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3/4 teaspoon soy sauce
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1/2 teaspoon sea salt
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1/2 teaspoon chili powder
Directions
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1.
Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.
Nutrition Facts
1/2 cup: 92 calories, 5g fat (1g saturated fat), 0 cholesterol, 379mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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