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Rosemary-Roasted Beets and Carrots
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 sprigs fresh rosemary
- kosher salt and black pepper
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