Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts

Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts Recipe - Vegetarian

Preparation time: 15 minutes | Cooking time: 6-8 hours (slow cooker) or 1-1.5 hour (oven) | Servings: 4-6 |

Vegetarian diet

Introduction

Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts is a delicious and nutritious dish that combines the earthy flavors of beets and carrots with the zesty kick of lemon and ginger. The addition of toasted walnuts adds a crunchy texture and nutty flavor that complements the sweetness of the glazed vegetables.

History

This recipe is a modern twist on a classic dish that has been enjoyed for generations. Beets and carrots are often paired together in dishes around the world, and the addition of lemon and ginger adds a fresh and vibrant flavor profile to this traditional combination.

Ingredients

0.33 cup lemon juice
3 tbsp light brown sugar
1.5 tsp minced fresh ginger
1.5 tsp crystallized ginger, crushed
2 tbsp extra virgin olive oil
1.5 lb (680 g) beets, trimmed, peeled and cut into 0.5 inch slices
0.5 lb (227 g) carrots, peeled and cut diagonally into 0.5 inch slices
6 small shallots, peeled and halved
salt and freshly ground black pepper to taste
0.75 cup chopped toasted walnuts

How to prepare

1. Combine lemon juice, brown sugar, both gingers, and oil with 3 tbsp water. Stir well to blend, dissolve sugar, and moisten crystallized ginger.

2. Put beets, carrots, and shallots in a slow cooker, and pour the lemon-ginger mixture over them, stirring to coat. Season with salt and pepper.

3. Cover and cook on low until vegetables are soft, 6 to 8 hours. To serve, sprinkle with chopped toasted walnuts.
OVEN METHOD: Prepare the lemon-ginger mixture as directed. Preheat the oven to 375°F (191°C). Place beets, carrots, and shallots in an ovenproof dish; pour the lemon-ginger mixture over them, stirring to coat. Season with salt and pepper. Cover and bake until the vegetables are tender, 1 to 1.5 hours. When ready to serve, sprinkle with chopped toasted walnuts.

Variations

Add a sprinkle of feta cheese or goat cheese before serving for a creamy and tangy twist.
Substitute honey for the brown sugar in the glaze for a different flavor profile.
Add a pinch of cayenne pepper for a spicy kick.

Cooking Tips & Tricks

Make sure to cut the beets and carrots into uniform slices to ensure even cooking.

- Toasting the walnuts before adding them to the dish enhances their flavor and crunchiness.

- Adjust the amount of sugar in the glaze to suit your taste preferences.

- For a quicker cooking time, you can use the oven method instead of a slow cooker.

Serving Suggestions

Serve Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts as a side dish with roasted chicken or grilled fish. It also pairs well with a simple green salad or quinoa for a complete and balanced meal.

Cooking Techniques

Slow cooking or baking in the oven are the best techniques for this recipe to allow the flavors to meld together and the vegetables to become tender.

Ingredient Substitutions

Use maple syrup or agave nectar instead of brown sugar for a different sweetener.

- Substitute pecans or almonds for the walnuts for a different nutty flavor.

Make Ahead Tips

You can prepare the lemon-ginger glaze and chop the vegetables ahead of time to save time on the day of cooking. Store the ingredients separately in the refrigerator until ready to cook.

Presentation Ideas

Serve the Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts in a colorful serving dish garnished with fresh herbs or microgreens for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. It also pairs well with a sparkling water infused with lemon or ginger.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin A: 160% DV

Vitamin C: 30% DV

Iron: 10% DV

Alergens

Contains walnuts. May contain traces of other nuts.

Summary

This dish is a good source of carbohydrates, healthy fats, and essential vitamins and minerals. It is a nutritious and flavorful addition to any meal.

Summary

Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts is a flavorful and nutritious dish that is easy to prepare and perfect for any occasion. Enjoy the earthy sweetness of the beets and carrots combined with the zesty kick of lemon and ginger in this delicious recipe.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. The combination of sweet and tangy flavors, along with the crunch of toasted walnuts, sounded absolutely divine. I knew right away that I had to try making it for myself.

I first learned about this recipe from my dear friend Margaret, who was always experimenting with new and exciting dishes in her kitchen. She had a knack for creating the most delicious meals, and I was constantly in awe of her culinary skills. One day, she invited me over for dinner and served me this incredible dish of Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts. I was immediately smitten.

Margaret was kind enough to share her recipe with me, and I eagerly took notes as she walked me through the steps. The key, she explained, was to roast the beets and carrots until they were tender and caramelized, then toss them with a zesty lemon-ginger glaze and top them off with a generous sprinkle of toasted walnuts. It sounded simple enough, but I knew it would take some practice to get it just right.

Over the next few weeks, I experimented with the recipe, making minor tweaks here and there until I found the perfect balance of flavors. I discovered that a touch of honey added a lovely sweetness to the glaze, while a pinch of red pepper flakes gave it a subtle kick. And toasting the walnuts brought out their nutty flavor and added a satisfying crunch to the dish.

As I continued to refine the recipe, I thought back to the many other recipes I had collected over the years. Some had been passed down through generations of my family, while others had been shared with me by friends and neighbors. Each one held a special place in my heart, a reminder of the joy and comfort that food can bring.

I remembered my grandmother's recipe for homemade chicken soup, which she would make for me whenever I was feeling under the weather. The rich broth, tender chicken, and hearty vegetables always seemed to chase away my sniffles and soothe my soul. And my mother's recipe for chocolate chip cookies, which she would bake for me and my siblings on rainy days, filling our home with the warm, sweet scent of freshly baked treats.

But the recipe for Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts held a special significance for me. It symbolized the joy of discovery, the thrill of trying something new and exciting, and the satisfaction of creating something delicious with my own two hands. It reminded me that cooking is not just about following a set of instructions, but about expressing creativity, sharing love, and making memories.

And so, as I plated up the finished dish and took my first bite, I felt a sense of pride and accomplishment wash over me. The flavors were even better than I remembered, with the sweetness of the beets and carrots perfectly complemented by the tangy glaze and the earthy walnuts. It was a dish that brought me joy and comfort, a dish that I knew would become a favorite in my own kitchen.

As I sat down to enjoy my meal, I couldn't help but smile. This recipe, like so many others, had a story to tell. It was a story of friendship, of tradition, of love. And I was grateful to be a part of it, adding my own chapter to the rich tapestry of culinary delights that had shaped my life.

So, as I savored each bite of Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts, I felt a deep sense of gratitude for the people and experiences that had brought me to this moment. And I knew that, as long as I had a kitchen to cook in and loved ones to share my meals with, the possibilities for new recipes and new memories were endless.