Rosemary-Roasted Beets and Carrots

By devogirl

Ingredients

• 1 pound beets, peeled and cut into 1/2-inch wedges
• 1 pound carrots - scrubbed, cut into 2-inch lengths, and halved lengthwise if large
• 1/4 cup red wine vinegar
• 3 tablespoons olive oil
• 2 sprigs fresh rosemary
• Kosher salt and black pepper

Preparation

Step 1

Heat oven to 450 F. Toss the beets, carrots, vinegar, oil, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.