From 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.