From Realsimple.com Serves 4
1 lb Beets, peeled and cut into 1/2 inch wedges
1 lb Carrots, scrubbed, cut into 2 inch lengths and halved lengthwise if large
1/4 cup red Wine Vinegar
3 TB Olive Oil
2 Sprigs fresh Rosemary
Salt and Pepper
Heat oven to 450F Toss the beets, carrots, vinegar, oil, rosemary , 3/4 tsp salt, and 1/4 tsp pepper on a rimmed baking sheet. Roast, tossing once again, until the vegetables are tender, 30 to 35 minutes.