Rosemary-Roasted Beets And Carrots - cooking recipe

Ingredients

1 lb beet, peeled and cut into 1/2-inch wedges
1 lb carrot, scrubbed and cut into 2-inch lengths and halved lengthwise if large
1/4 cup red wine vinegar
3 tablespoons olive oil
2 sprigs fresh rosemary
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation

Heat oven to 450 degrees Fahrenheit.
Toss all ingredients together.
Roast on a rimmed baking sheet, tossing once, until tender, about 30-35 minutes.