from Real Simple
- 1 lb beets, peeled and quartered
- 1 lb 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 fresh 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.