Roasted Beets & Carrots

By Nanasjoy

Ingredients

• 4 beets (1 lb./450 g), trimmed
• 6 carrots (1-1/4 lb./565 g)
• 2 tsp. olive oil
• 1/2 cup Kraft Calorie-Wise Catalina Dressing
• 2 tsp. ground ginger

Preparation

Step 1

Heat oven to 425°F.

Wrap beets individually in foil. Bake 1 hour. Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices.

Remove beets from oven; cool. (Do not unwrap.) Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 min.

Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots along with combined dressing and ginger; toss to coat. Bake 10 to 15 min. or until vegetables are tender.