Rosemary-Roasted Beets and Carrots
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 453.59 g beet, peeled and cut into 1/2-inch wedges
- 453.59 g carrot, scrubbed and cut into 2-inch lengths and halved lengthwise if large
- 59.14 ml red wine vinegar
- 44.37 ml olive oil
- 2 sprig fresh rosemary
- 3.69 ml kosher salt
- 1.23 ml 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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!