- 2 pounds carrots, halved if large
- 4 beets, cut into 1-inch wedges
- 2 red onions, cut into 1-inch wedges (keeping the roots intact)
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary
- Kosher salt and black pepper
- Heat oven to 425° F. Toss the carrots, beets, onions, oil, rosemary, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper on 2 large rimmed baking sheets. Bake, tossing once, until browned and tender, 30 to 35 min.