Go Back

Sheet‑Pan Roasted Vegetables with Oxymel Glaze

Here, the oxymel caramelizes slightly in the oven, giving vegetables a glossy, tangy‑sweet coating. I prefer an oxymel for a base that has a tangy yet gentle profile like the rosehip oxymel with cinnamon that I include my Nine Fine Oxymel Recipes.
Print Recipe
Course Main Course, Side Dish
Cuisine American, Mediterranean
Servings 4

Equipment

  • 1 Measuring cup
  • 1 Glass storage bowl
  • 1 Baking sheet
  • 1 Parchment paper

Ingredients
  

  • 4 cups Mixed chopped vegetables (e.g., carrots, parsnips,Brussels sprouts, sweet potato, or cauliflower)
  • 2 tbsp Olive Oil extra virgin
  • 2 tbsp Balsamic vinegar
  • 1/2 tsp Sea Salt
  • 1 tsp Chopped fresh herbs for serving

Instructions
 

  • Preheat oven to 400°F (200°C). Line a sheet pan withparchment for easy cleanup.
  • In a large bowl, toss the vegetables with olive oil, 1tablespoon of the oxymel, salt, and pepper.
  • Spread in a single layer on the sheet pan and roast for20–25 minutes, stirring once halfway.
  • Remove the pan, drizzle the remaining 1 tablespoonoxymel over the vegetables, and toss gently.
  • Return to the oven for 5–10 more minutes, until theedges are caramelized and tender.
  • Sprinkle with fresh herbs and serve warm.