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Honey Roasted Beets and Carrots
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Description
Sweet and tangy roasted beets and carrots—the only way my 3-year-old will eat beets!
Ingredients
- 4 whole Beets
- 1 bag (16 Oz. Size) Baby Carrots
- ½ cups Craisins (Dried Cranberries)
- ¼ cups Pecan Pieces
- ¼ cups Honey
- ¼ teaspoons Ground Ginger
- ½ teaspoons Ground Nutmeg
- 1-½ Tablespoon Ground Cinnamon
- 1 whole Orange, Zest And Juice
Preparation
Preheat oven to 350ºF. 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.
Increase oven temperature to 425ºF. 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.
Pour into a 13×9 greased glass baking dish. Make sure mixture is spread evenly in pan to ensure even roasting. Bake at 425ºF for 10-20 minutes. Serve hot, or freeze.
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