Rosemary-Roasted Beets and Carrots

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Con Poulos
Hands-On Time
10 Mins
Total Time
50 Mins
Yield
Serves 4
By Sue Li
October 2013

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

Nutritional Information

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

How to Make It

Step 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.

Chef's Notes

 

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