Steps:
- Preheat over to 425˚F. Toss vegetables with oil to coat. Season with salt and pepper. Place vegetables on shallow baking or roasting pan. Roast vegetables until slightly golden and tender, approx. 15-20 minutes. While vegetables are roasting, add sugar, sherry wine vinegar, and soy sauce to a small saucepan and bring to a simmer, reduce by one-third. Add butter to the liquid a piece at a time, whisking occasionally. Season with salt and pepper. Ad herbs. Toss vegetables with dressing and serve.
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