It seems like I am on a ginger kick lately. I find myself using it all the time! It has great benefits for your body – digestion, preventing nausea, helping with upper respiratory issues, etc. I just like the spice it has! I drink ginger tea, throw ginger in my smoothies and of course on my veggies or meat. I’ve also recently learned that I LOVE beets. Pickled, raw, roasted, etc. The carrots and beets go really well in this dish and the ginger sauce is a great touch for the veggies. Serve this with just about anything that needs a healthy veggie side dish! Makes 4 servings
1 cup carrots, sliced into thin strips/straws
½-3/4 cup beets, sliced into thin strips/straws
1 tsp ground ginger
1 Tbsp olive oil
½ tsp sea salt
½ tsp soy sauce/coconut aminos
¼ tsp chili powder
1 tsp honey
- In a small bowl, combine ginger, oil, salt, soy sauce, chili powder and honey. Whisk together until well blended.
- Place veggie sticks on a greased baking sheet and drizzle with ginger sauce. Bake at 400°F for about 15 minutes or until carrots and beets are slightly tender.