Rosemary-Roasted Beets and Carrots

rosemary-roasted-beets-carrots
Photo by Con Poulos
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 169 calories
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 491 mg
    • Protein 2 g
    • Carbohydrate 17 g
    • Sugar 10 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 53 mg

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.

 

Ingredients

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

Directions

  1. 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.