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Heat oven to 450°F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.
Roast, tossing once, until vegetables are tender, 30 to 35 minutes.
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Heat oven to 450°F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.
Roast, tossing once, until vegetables are tender, 30 to 35 minutes.