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Rosemary-Roasted Beets & Carrots


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 springs fresh rosemary
Salt and 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. Serves 4

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