Meatless Monday: Ginger-Roasted Carrots with Onions
This recipe is so easy. Like most of my recipes, it was born out of the necessity to clean out my fridge and use up produce before it goes bad. I was recently reminded that cooking carrots helps your body absorb more of the nutrients in carrots and other beta-carotene-rich veggies. (Other veggies are best consumed raw.) I also needed a recipe that I could prep quickly and toss into the oven...I'm having some major back issues until my tight-wad insurance approves back surgery. In the interest of added pain relief without overdosing on percocet, I've been eating ginger root out the wazoo; ginger root is a natural anti-inflammatory. I love using it for migraines too. Boil a big chunk of ginger root for 10-15 minutes then make some tea. Add in some honey and green tea and you've got my favorite homemade all-natural remedy for the sniffles. Well, I wasn't planning on chatting about ginger root all day, so let's get on with the recipe.
Step 1: Preheat oven to 450 F. Peel and chop the onion in half then chop one of the halves into fourths. Stick the other half in a baggy and save it for an omelet or winter stew.
Step 2: Rinse the carrots and place them on a roasting pan lined with foil.
Step 3: Top the carrots with the onions and spices. (Save the oil for drizzling after the veggies are done.) Cover with another piece of foil, crimping the edges to create a steaming pouch.
Now stick that puppy in the oven for about 40 minutes or until the carrots are fork-tender. Chop the carrots, discarding the ends, and plate it. Drizzle on the oil and sprinkle on another dash of sea salt, cracked black pepper (or regular old boring table salt and pepper) and another sprinkling of ginger powder if you like a little kick. This is an incredibly easy and versatile dish. You could add in other root veggies, like butternut squash and turnips. Serve as a side dish or add some steamed chickpeas to turn it into a filling main course. *This recipe serves two.