Honey Roasted Beets And Carrots

• 4 whole Beets
• 1 bag (16 Oz. Size) Baby Carrots
• 1/2 cups Craisins (Dried Cranberries)
• 1/4 cups Pecan Pieces
• 1/4 cups Honey
• 1/4 teaspoons Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1-1/2 Tablespoon Ground Cinnamon
• 1 whole Orange, Zest And Juice

1. Preheat oven to 350u0b0F. Wash and cover beets in foil. Bake beets for 30-45 minutes or until tender. Once beets have cooled, peel off skin and cube beets and carrots into bite size pieces.
2. Increase oven temperature to 425u0b0F. In a bowl, mix together craisins, pecan pieces, honey and spices. Using a small grater, zest orange peel over the mixture. Juice the orange over the beets and carrots. Mix well.
3. Pour into a 13x9 greased glass baking dish. Make sure mixture is spread evenly in pan to ensure even roasting. Bake at 425u0b0F for 10-20 minutes. Serve hot, or freeze.

beets, carrots, craisins, ubc, ubc, ubc, ground nutmeg, ground cinnamon, orange

Taken from tastykitchen.com/recipes/sidedishes/honey-roasted-beets-and-carrots/ (may not work)