Roasted Beets & Carrots

• 1 (14 ounce) can of rosebud beets, well drained, cut in half (or quartered depending on their size)
• 2 cups carrots (either baby carrots or peeled, 1/2 inch slice, steamed until tender)
• vegetable oil, a spray
• 3 tablespoons Catalina dressing
• 3/4 teaspoon ground ginger

1. Preheat oven to 375u0b0F.
2. 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.
3. Mix Catalina dressing with the ginger.
4. Add beets to the carrots along with the dressing.
5. Toss.
6. Place in heated oven for approx 20-25 minutes or until heated through and lightly glazed.
7. If you want them well browned place under broiler (6" from heat source) for the last 10 minute.
8. Turn them over a couple of times as they are baking.
9. Wonderful served with pork or chicken.

rosebud beets, carrots, vegetable oil, dressing, ground ginger

Taken from www.food.com/recipe/roasted-beets-carrots-114096 (may not work)