Note: We’ll start by preparing each tray of roasted veggies separately, that way they can be added to the oven to allow for different cooking times.

Preheat oven to 375°F/190°C

To prepare the oven-roasted asparagus

• Use a sharp knife to cut the bottom ½ inch/1 cm off the green and white asparagus stalks and discard the ends.
• Line a large baking tray with two pieces of aluminum foil and fold the foil at the edges to make 2 compartments (one for each type of asparagus).
• Pour some of the olive oil into each compartment (using more for the white asparagus) and add the asparagus.
• Season both asparagus with some salt and cracked black pepper.
• Add the two tablespoons of white wine vinegar to the white asparagus only.
• Set aside for cooking later once the other veggie trays are ready.

To prepare the caramelized red onions and beets

• Drizzle a little of the olive oil into a medium-sized baking tray and add the sliced red onions.
• Season with a little salt and pepper.
• Next, add the beetroots on the top of the onions.
• Drizzle with the remaining olive oil, add the water, and Pedro Ximénez sherry.
• Season again with a little salt and pepper to taste.

To prepare the roasted garlic and cherry tomatoes

• Drizzle a small oven tray with a little olive oil.
• Add the head of garlic and the cherry tomatoes and drizzle with a little more oil making sure to get a good drizzle over the head of the garlic.
• Season to taste.
• Now, with all roasting trays prepared, you’re ready to roast!

Cooking times (total time 45 minutes):

• (Start with cooking the asparagus tray first.)
• Roast the green asparagus for around 15 minutes, remove it from the oven once done and continue to cook the white asparagus for around 30 minutes (45 minutes in total) or until the white asparagus begins to slightly blacken on the tips.
• Cover the green asparagus with some aluminum foil to keep warm while the other veggies continue to roast.
• When you remove the green asparagus, add the red onions and beets and cook for 30 minutes.
• At around 20 minutes of cooking time (5 minutes after you add the red onion tray), add the cherry tomato and garlic tray and cook for 25 minutes.
• Meanwhile, thinly slice the red radishes for garnishing.
• At 45 minutes of cooking time, check all the roast veggies to see if they’re done. The white asparagus should be roasted so that the tips just start to char slightly.

To serve

• Some of the cooking juices can be used to make a sauce and can easily be incorporated into a balsamic glaze.
• On a large serving platter, layer the vegetables and serve while hot. Garnish with the thinly sliced radishes and top with your preferred sauce (we’ve used a balsamic glaze for the recipe photos.)