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.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (37%)|
|Amt Per Serving||% DV|
|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 %|
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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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