Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts

Ingredients

 * 1/3 cup lemon juice
 * 3 Tbs. light brown sugar
 * 1 1/2 tsp. minced fresh ginger
 * 1 1/2 tsp. crystallized ginger, crushed
 * 2 Tbs. extra virgin olive oil
 * 1 1/2 lb. beets, trimmed, peeled and cut into 1/2-inch slices
 * 1/2 lb. carrots, peeled and cut diagonally into 1/2-inch slices
 * 6 small shallots, peeled and halved
 * Salt and freshly ground black pepper to taste
 * 3/4 cup chopped toasted walnuts

Directions
1. Combine lemon juice, brown sugar, both gingers and oil with 3 tablespoons water. Stir well to blend, dissolve sugar and moisten crystallized ginger.

2. Put beets, carrots and shallots in slow cooker, and pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper.

3. Cover, and cook on low until vege-tables are soft, 6 to 8 hours. To serve, sprinkle with chopped toasted walnuts.

OVEN METHOD: Prepare lemon-ginger mixture as directed. Preheat oven to 375F. Place beets, carrots and shallots in ovenproof dish; pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper. Cover, and bake until vegetables are tender, 1 to 1 1/2 hours. When ready to serve, sprinkle with chopped toasted walnuts.