Quick-caramelized onions are a delicious shortcut to the slow-cooked taste of roasted vegetables, without the effort and mess of peeling the beets and carrots!
1. Preheat broiler.
2. Line a large rimmed baking sheet with foil.
3. Toss onions in oil on foil, coating evenly, and arrange in a single layer.
4. Broil onions 15 minutes or until they begin to richly brown on the edges. Add the beets and carrots to onions, stir gently and broil 2 minutes or until heated.
5. Remove from broiler, sprinkle with ginger and salt and pepper, if desired. Seal vegetables in foil and let stand 5 minutes to absorb flavors.
VARIATION: To make Herb Roasted Vegetables, substitute 1 tsp. fresh rosemary for the ginger and olive oil for the canola oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 91 | ||
Calories from Fat: 34 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 383.3mg | 13 % | |
Potassium 297.9mg | 8 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 10.7g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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