| Fast Prep | calorie smart

indian-scented roasted beets and carrots

prep: 25 minutes | slow cook: 4 to 5 hours (high) | MAKES: 10 servings (¾ cup vegetables + 1 Tbsp. cream each)

• 2½ lb. medium beets, trimmed, peeled, and cut into wedges (6 cups)
• 8 oz. medium carrots, halved crosswise
• ¼ cup olive oil
• ¾ tsp. kosher salt
• ¼ tsp. black pepper
• 1 lime
• 1 Tbsp. honey
• 1 clove garlic, minced
• ½ tsp. ground coriander
• ½ tsp. ground cumin
• ¼ tsp. crushed red pepper
• 1 6-oz. carton plain Greek yogurt
• ¼ cup snipped fresh cilantro
• 1 tsp. grated fresh ginger

1. Place beets in the center of a piece of heavy foil. Place carrots on another piece of foil. Drizzle vegetables with 2 Tbsp. of the oil and sprinkle with ¼ tsp. of the salt and the black pepper. Wrap tightly in foil and stack in a 6-qt. slow cooker. Cover and cook on high 4 to 5 hours or until tender.

2. Meanwhile, remove ½ tsp. zest and squeeze 1 Tbsp. juice from the lime. Set zest aside. For dressing, in a small bowl whisk together the lime juice, the remaining 2 Tbsp. oil, remaining ½ tsp. salt, the honey, garlic, coriander, cumin, and crushed red pepper.

3. Remove foil packets from cooker. Open packets, reserving liquid. Cut carrots into thin strips. Place beets, carrots, and liquid from packets in the cooker. Drizzle with the dressing; toss to coat.

4. For lime-cilantro cream, in a small bowl combine lime zest, yogurt, cilantro, and ginger. Serve vegetables with the cream and, if desired, sprinkle with additional crushed red pepper.

PER SERVING: 127 cal., 6 g fat (1 g sat. fat), 1 mg chol., 258 mg sodium, 16 g carb., 4 g fiber, 11 g sugars, 4 g pro.