Roasted Beets & Carrots
Recipe: #1573
October 28, 2011
Categories: Casseroles, Side Dishes, Beet, Carrot, 5 Ingredients Or Less, Oven Bake, Steam, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Vegetarian, Vegetarian Dinner, more
"This is an easy way to do your veggies. Get them ready ahead of time and pop them in the oven for 20 minutes and there they are piping hot, right to the table. Wonderful served with pork or chicken.Beets & carrots are made for each other. I don't buy the ready peeled baby carrots . I have edited the recipe to include cut carrots."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (117.6 g)
- Calories 52.3
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0.2 mg
- Sodium - 200.9 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 2.3 g
- Sugars - 9.2 g
- Protein - 1.8 g
- Calcium - 21.8 mg
- Iron - 1 mg
- Vitamin C - 3.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat your oven to 375f. Pre steam your carrots until they are tender 8-10 minutes
Step 2
Lightly spray the steamed carrots with vegetable oil. Place in an oven proof casserole dish large enough to accomodate the beets
Step 3
Mix together the catalina dressing and ginger
Step 4
Add beets to the caserole. Pour in the dressing and toss the vegetables together
Step 5
Put into preheated 375f oven for 20-25 minutes until heated through and lightly glazed. Turn them a couple of times while baking
Step 6
If you would like them browned place under the broiler for the last 10 minutes. Be careful not to burn them
Step 7
If you have used a nice looking casserole dish you can take it right to the table.
Tips
No special items needed.
0 Reviews
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