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Roasted Vegetables with Sherry Vinegar

This dish features a medley of root vegetables roasted until caramelized and tender, with a splash of sherry vinegar added before cooking to enhance their natural sweetness. The vegetables develop a crispy, golden exterior while maintaining a soft interior, with a tangy glaze that coats each piece beautifully.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 cups assorted root vegetables (carrots, parsnips, squash) peeled and cut into chunks
  • 2 tablespoons sherry vinegar a splash to add tang
  • 2 tablespoons olive oil for tossing vegetables
  • to taste salt and freshly ground black pepper season to preference

Equipment

  • Baking sheet
  • Mixing Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Gather the vegetables, peel, and cut them into uniform chunks for even roasting.
  2. In a large mixing bowl, toss the vegetable chunks with olive oil until evenly coated. Season with salt and pepper to taste.
  3. Spread the coated vegetables in a single layer on a baking sheet, ensuring there’s space between pieces for proper browning.
  4. Roast the vegetables in the preheated oven for 25–30 minutes, or until they are golden around the edges and caramelized, shaking the pan halfway through for even color.
  5. Remove the baking sheet from the oven and immediately drizzle the sherry vinegar over the hot vegetables, tossing gently to coat and enhance their flavor.
  6. Give everything a final toss to distribute the vinegar evenly, and serve once the vegetables have cooled slightly and glisten with a tangy, caramelized glaze.