Roasted Beets and Carrots

Ingredients

Preheat oven to 400 degrees.
Combine the olive oil, balsamic vinegar, salt and rosemary in a small bowl and whisk together.
Chop the beets and carrots if they aren’t already. Toss with the olive oil mixture and spread out not a sheet pan.
Roast beets and carrots for 20 minutes. I prefer to check them 10-15 minutes in and gently toss them so that more than one side gets toasty.

Source: Savor and Savvy