Roasted Beets and Carrots

READY IN: 2hrs 15mins
Recipe by Redsie

From Kraft.

Top Review by more time momma

Sweet and tasty, I prepared this entire recipe on the gas grill for a company dinner while the chicken slow roasted beside it. Carrots and beets were fresh from the garden, although a little small. I used jarred ginger and cut down a little on the catalina. I will use even less next time. Was pretty, fragrant and delicious on salad.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F
  2. Wrap each beet tightly in foil. Bake 1 hour 15 minute
  3. Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)
  4. Remove beets from oven; cool. Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 minute
  5. Unwrap beets; remove and discard skins and stems. Cut each beet into eight wedges. Add to carrots along with the combined dressing and ginger; toss to coat. Bake an additional 15 minute or until vegetables are tender.

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