ROASTED BEETS & CARROTS
This is a quick shortcut recipe where you have all your veggies in one dish in 10 minutes. I use the ready peeled baby carrots but regular peeled carrots cut in 1/2 inch diagonal slices will do. Steam your carrots ahead of time. I like to add a quartered onion or two to the casserole but remember that they will still be crisp after the 25 minute baking time
Provided by Bergy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 122.6, Fat 5.7, SaturatedFat 0.7, Sodium 215.4, Carbohydrate 17.3, Fiber 3.6, Sugar 12.4, Protein 2.3
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