ROSEMARY-ROASTED BEETS AND CARROTS

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ROSEMARY-ROASTED BEETS AND CARROTS image

Categories     Carrot

Number Of Ingredients 6

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

Steps:

  • Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.

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