Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts

• 13 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

1. Put beets, carrots and shallots in slow cooker, and pour on lemon-ginger mixture, stirring to coat.
2. Season with salt and pepper.
3. Cover, and cook on low until vege-tables are soft, 6 to 8 hours.
4. To serve, sprinkle with chopped toasted walnuts.

lemon juice, light brown sugar, fresh ginger, ginger, extra virgin olive oil, beets, carrots, shallots, salt, walnuts

Taken from www.vegetariantimes.com/recipe/lemon-ginger-glazed-beets-and-carrots-with-toasted-walnuts/ (may not work)