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
Sat fat 2g
How to Make It
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.