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Roasted honey ginger beets and winter squash
Enjoy something delicious and satisfying with this easy-to-make recipe.
Servings: 4
Calories: 248 kcal
Course:
Side Dish
Ingredients
- 1 pound beets peeled and cut into wedges
- 1 pound squash peeled and cut into wedges
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 ½ tablespoons honey
- 1 teaspoon freshly grated ginger
- ½ teaspoon fresh Rosemary finely chopped
- ½ teaspoon fresh dill finely chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 ounces toasted walnuts chopped
Instructions
- Preheat oven to 425 degrees F.
- Spread out 2 double sheets of foil, about 16 inches long. They are doubled because the vegetables give off liquid and this prevents leaks.
- In a bowl mix the olive oil, vinegar, honey, ginger, rosemary, dill, salt, pepper. Whisk to mix well and set aside.
- Place beets onto one sheet of foil and squash on the other.
- Drizzle half the dressing over both vegetables.
- Seal the foil securely.
- Roast for 40 minutes.
- Remove from the oven and allow to cool slightly before opening to prevent steam burns.
- Serve garnished with walnuts.
Cup of Yum
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
384mg
(16%)
Potassium
830mg
(24%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Vitamin A
12090IU
(242%)
Vitamin C
29.4mg
(33%)
Calcium
86mg
(9%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 384mg | 16% |
| Potassium | 830mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 12090IU | 242% |
| Vitamin C | 29.4mg | 33% |
| Calcium | 86mg | 9% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.