Roasted Beets and Carrots |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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From Kraft. Ingredients:
4 medium beets, trimmed (1 lb) |
6 medium carrots |
2 teaspoons olive oil |
1/2 cup catalina dressing |
2 teaspoons ground ginger |
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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