Roasted Beets & Carrots
- Reviews 2
Ready In: 30 mins
Serves: 4
Ingredients
- 1 (14 ounce) can of rosebud beets, well drained, cut in half (or quartered depending on their size)
- 2 cups carrots (either baby carrots or peeled, 1/2 inch slice, steamed until tender)
- vegetable oil, a spray
- 3 tablespoons Catalina dressing
- 3⁄4 teaspoon ground ginger
Directions
- Preheat oven to 375°F.
- Lightly spray your prepared carrots with veggie oil (I use Olive oil) and place in a casserole dish large enough to accommodate the beets as well.
- Mix Catalina dressing with the ginger.
- Add beets to the carrots along with the dressing.
- Toss.
- Place in heated oven for approx 20-25 minutes or until heated through and lightly glazed.
- If you want them well browned place under broiler (6" from heat source) for the last 10 minute.
- Turn them over a couple of times as they are baking.
- Wonderful served with pork or chicken.
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