Roasted Beets & Carrots

Recipe by Bergy
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 34
    teaspoon ground ginger
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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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