Roasted Root Vegetables with Date Vinegar Glaze

Roasted Root Vegetables with Date Vinegar Glaze

A plant-based side dish where CEREN Date Vinegar enhances caramelization and adds subtle fruitiness.

Ingredients

  • 2 carrots, peeled & chopped
  • 2 parsnips, peeled & chopped
  • 1 sweet potato, cubed
  • 1 red onion, quartered
  • 3 tablespoons olive oil
  • 2 tablespoons CEREN Date Vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon thyme (fresh or dried)
  • Salt and black pepper, to taste

Instructions

Prepare vegetables: Spread chopped vegetables on a baking sheet.

Make glaze: In a bowl, whisk olive oil, CEREN Date Vinegar, honey, thyme, salt, and pepper.

Roast: Toss vegetables in glaze. Roast at 200°C (400°F) for 35–40 minutes, flipping halfway, until golden and caramelized.

Finish: Drizzle with an extra splash of vinegar just before serving for brightness.

👉 A colorful, earthy side dish where date vinegar intensifies natural sweetness and adds a refined tang