Roasted Beets and Carrots

By dlgates60

Ingredients

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

Preparation

Step 1

HEAT oven to 425°F.

WRAP each beet in foil. Bake 1 hour 15 min. Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot 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 15 min. or until vegetables are tender.