|Rosemary Roasted Beets and Carrots|
bread. chicken. scones. nuts. you get the picture!), and this side dish was no different!
Four Years Ago: No Bake Peanut Butter Balls and Corn and Black Bean Salsa
Rosemary Roasted Beets and Carrots
from Real Simple Magazine October 2013
-1 lb beets, peeled and cut into half inch wedges
-1 lb carrots, peeled and cut into half inch chunks
-1/4 cup red wine vinegar
-3 tbsp olive oil
-2 sprigs fresh rosemary
-kosher salt and black pepper
1. Preheat oven to 450F. Line a rimmed baking sheet with foil. Toss the beets, carrots, vinegar, oil, rosemary, 3/4 tsp salt, and 1/4 tsp pepper on the prepared baking sheet.
2. Roast, tossing once, for 30-35 minutes, until vegetables are tender. Serve immediately.