- 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
- 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.