Rosemary-Roasted Beets and Carrots
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
4-6 cups
- Serves:
- 4
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
directions
- Heat oven to 450 degrees Fahrenheit.
- Toss all ingredients together.
- Roast on a rimmed baking sheet, tossing once, until tender, about 30-35 minutes.
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RECIPE SUBMITTED BY
I love to experiment with new recipes, probably due to my science background, I'm always altering conditions. Nothing is more fun than inviting people over to eat the food I have put together!