Roasted Rosemary Beets and Carrots
Roasted rosemary with beets and carrots sizzled to perfection with a hint of onion gives you a healthy recipe that is easy and bursting with flavor.
- Servings: 4
Source: The Leaf
Ingredients
- beets, peeled and cut into ½-inch wedges
- carrots, peeled and cut diagonally into 2-inch slices
- red onion, cut into large chunks
- olive oil
- sprigs fresh rosemary
- Black pepper, to taste