Roasted Beets And Carrots

1. 1

   Preheat oven to 425u00b0F

2. 2

   Wrap each beet tightly in foil. Bake 1 hour 15 minute

3. 3

   Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)

4. 4

   Remove beets from oven; cool. Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 minute

5. 5

   Unwrap beets; remove and discard skins and stems. Cut each beet into eight wedges. Add to carrots along with the combined dressing and ginger; toss to coat. Bake an additional 15 minute or until vegetables are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.