Sprinkling a fruit vinegar or a balsamic vinegar on a traybake of cut up vegetables before roasting can really enhance the flavor of vegetables. It is an easy way to explore new flavor profiles of all kinds of vegetables
¼ - ½cupInfused vinegarYour favorite fruit infused vinegar or balsamic vinegar. I used Rubarb Fennel in this recipe
Instructions
Preheat oven to 400 degrees
Coarsely chop the veggies (peel the carrots) and lay out on a sheet pan or broiler pan tray.
Drizzle with the oil and generously sprinkle with salt and pepper. Using your hands toss the veggies with the oil and salt so they are pretty much covered.
Drizzle the infused vinegar over the top of the vegetables and cover loosely with aluminum foil
Roast for 40 minutes and then take the foil off and roast another 5 minutes.