Roasted Beets & Carrots
Created by Bergy on December 18, 2014
- Servings: 7
- Prep Time: 15m
- Cook Time: 2h
- Recipe #16399
Ingredients
- 1 pound fresh beets (4 medium sized, scrubbed and trimmed)
- 1 1/4 pounds carrots (6 carrots, scrubbed cut diagonally 3/4 inch pieces
- 2 teaspoons olive oil
- Kraft calorie wise catalina dressing (1/2 cup)
- 2 teaspoons ground ginger
How to Make
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Step 1: Preheat oven 425f.
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Step 2: Wrap each beet in a square of tin foil.
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Step 3: Bake 1 hour.
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Step 4: Remove from oven (do not unwrap), cool.
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Step 5: Meanwhile, place the prepared carrots in a large shallow baking dish.
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Step 6: Drizzle with oil, toss to coat.
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Step 7: Bake 30 minutes.
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Step 8: When the beets are cool, unwrap, remove skin & stems.
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Step 9: Cut each beet into 8 wedges.
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Step 10: Add to carrots along with the catalina dressing & ginger.
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Step 11: Toss to coat.
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Step 12: Bake 15 minutes or until veggies are heated through.
Nutritional Facts
- Serving Size: 1 (190.2 g)
- Calories 123.3
- Total Fat - 5.5 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 316.9 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 4.3 g
- Sugars - 10.9 g
- Protein - 2.3 g
- Calcium - 45.1 mg
- Iron - 1 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.1 mg