Roasted Beets & Carrots

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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