Rosemary-Roasted Beets & Carrots – Soil Born Farms

Ingredients

• 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
• 2 springs fresh rosemary
• Salt and pepper