• 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



  1. 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.

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