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
Fat 7g (sat 1g)
How to Make It
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.
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