•1 pound beets, peeled and cut into 1/2-inch wedges •1 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large •1 medium red onion, peeled and cut into wedges •1/4 cup red wine vinegar •3 tablespoons olive oil •2 sprigs fresh rosemary •kosher salt and black pepper
Instructions: Heat oven to o450° F. Toss the beets, carrots, onions, 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.
It is truly that easy! Enjoy!
Registered Dietitian Nutritionist from Northwest PA. Passionate about wholesome, nourishing and delicious food! Sharing her favorite recipes and tips on healthy eating and improving your lifestyle to live a fulfilling life!