Rosemary-Roasted Beets And Carrots

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 6 ingredients. The key ingredients include: 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, 1/4 cup red wine vinegar, 3 tablespoons olive oil, and more.

Yes, Rosemary-Roasted Beets And Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.